Pistachio, Coconut and Chocolate Cookie Slice – Keke Papatahi Pihikete Pihitāhio, Kokonati me te Tiakarete
A few months ago I shared my Pistachio and Salted Carmel Chocolate Cookies, they are so delicious and easy to make. However, if you are like my daughter Bella, sometimes you want an even easier option for baking. Make the biscuit dough, press it in to a 20 cm slice tin, bake for 20 minutes and bam, you have yourself delicious cookie slice. I use a tiakarete parauri karamea tote (salted caramel dark chocolate) in this recipe but feel free to swap out the flavours for what you love. Kia tunu tātou – let’s bake!
Pistachio, Coconut and Chocolate Cookie Slice – Keke Papatahi Pihikete Pihitāhio, Kokonati me te Tiakarete
A sweet and salty cookie slice made with roasted pistachios, coconut and dark chocolate. A quick way to bake cookies but without the fuss of rolling.
Servings 24 slices
Ingredients
The Biscuits – Ngā Pihikete
- 150 g 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 (200 g) puehu parāoa noa (plain flour)
- 200 – 250 g tiakarete parauri me te karamea tote (dark chocolate with salted caramel), I recommend the Whittakers one here but you can use any chocolate you love.
Instructions
The Biscuits – Ngā Pihikete
- Pre-heat the oven to 170 °C.Line a 20 cm square tin 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 the pihitāhio in to the butter mixture.Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour).
- Stir all of the ingredients together until everything is combined. You can chop the tiakarete (chocolate) here if you like smaller pieces of tiakarete (chocoate) or if you like big chunks, follow my lead in step 6.
- Tip the pokenga (dough) in to the prepared tin. Press it out with your hands or a spatula until it is even. Break the tiakarete (chocolate) in to pieces and tuck them in to the dough.
- Bake for 20 – 23 minutes until golden and toasty.
- Allow to sit for five – ten minutes or so and enjoy the gooey goodness.This will keep well in a sealed container for up to a week.
Leave a Reply