Pistachio and Salted Carmel Chocolate Cookies – Pihikete Pihitāhio me te Tiakarete Karamea Tote
Pihitāhio (pistachios) are really have their time in the spotlight these days. So, I paired them with a tiakarete karamea tote (salted caramel chocolate) and coconut in these pihikete (cookies) and the result is so good. I made this recipe last year for Whittakers in celebration of Te Wiki o Te Reo Māori (Māori Language Week) and am so excited to share it again with you all. With this recipe we make up a simple ranunga pata (butter mixture) and add pihitāhio (pistachios) and kokonati (coconut). Instead of chopping up the tiakarete (chocolate) and putting it in the mixture, we stuff them inside the dough so they extra gooey in the centre. We roll them in extra kongakonga pihitāhio (pistachio crumbs) and bake them until golden and gooey. The result? Well you will just have to make them and see for yourself!
Pistachio and Salted Carmel Chocolate Cookies – Pihikete Pihitāhio me te Tiakarete Karamea Tote
Ingredients
The Biscuits – Ngā Pihikete
- 150 g pata kūteretere (softened butter)
- ⅔ C (130 g) huka hāura (brown sugar, tightly packed)
- ⅓ C (75 g) huka one (caster sugar)
- ½ tsp tote (salt, fine)
- 2 tsp wanira (vanilla)
- 1 hēki iti (small egg)
- ¾ C (80 g) pihitāhio (pistachios, roasted and salted with shells removed)
- ¾ C (70 g) kokonati pūtī (desiccated coconut)
- 1 ⅓ C (195 g) puehu parāoa noa (plain flour)
- 250 g tiakarete parauri me te karamea tote (dark chocolate with salted caramel), I definitely recommend the Whittakers one here.
Instructions
The Biscuits – Ngā Pihikete
- Pre-heat the oven to 170 °C.Line two baking trays with baking paper.
- Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt) and wanira (vanilla) in to a large bowl.Whip on high for five minutes until light and fluffy in colour.
- Add the hēki (egg) and whip again for 20 seconds until combined.
- Chop the pihitāhio (pistachios) in to fine pieces. Add ⅓ cup of the pihitāhio (pistachios) in to the butter mixture and add the rest on to a plate for the coating.
- Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour) in to the butter mixture. Stir it all together to combine.
- Roll the dough in to 10 jumbo sized balls. You can make 15 if you want and add 2 pieces of tiakarete (chocolate) in to the centre. Note: If you find the mixture is a bit sticky here, refrigerate for 15 minutes to firm up a little bit.
- Flatten a piece of dough in to your hands, add 3 pieces (or 2) of the tiakarete (chocolate) in to the centre. Enclose the dough around the tiakarete and gently roll it in to a ball.
- Roll the top of the stuffed cookie in to the pihitāhio (pistachios) and place one more piece of tiakarete (chocolate) on top. Repeat until all of the biscuits are prepared.
- Place the cookies on to two trays lined with baking paper, make sure there is heaps of room for them to spread.
- Bake them a tray at a time for 15 minutes or 12 minutes if they are smaller. Shape them fresh from the oven using a cookie cutter or something that is round and slightly larger than the cookie.
- Allow to sit for five minutes or so and enjoy the gooey goodness.This will keep well in a sealed container for a week but I guarantee they won't last that long.
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