Take away the faff of rolling cookies and make this Pistachio Chocolate Cookie Slice instead. Roasted pistachios, coconut and gooey salted caramel dark chocolate will delight the tastebuds with each bite.
How good does this Pistachio Chocolate Cookie Slice look? A few months ago I shared my Pistachio and Chocolate Cookies, they are so delicious and easy to make. However, sometimes you want an even easier option for baking. I often learn off my daughters as they love baking, particularly the older two. One day, my eldest made one of my pihikete (cookie) recipes and instead of rolling them, baked them in a slice. Since that day, that is often our go to with favourite pokenga pihikete (biscuit dough). So, here is a cookie slice just for you!
A breakdown of the Pistachio Chocolate Cookie Slice:
Start this slice by whipping pata kūteretere (softened butter), huka (sugar), tote (salt) and wanira (vanilla). Then add in chopped pihitāhio (pistachios), puehu parāoa (flour) and kokonati pūtī (desiccated coconut). Mix everything together until a dough forms. Press it in to a 20 cm slice tin and then press in the tiakarete (chocolate). Bake for 20 minutes and bam, you have yourself delicious cookie slice. Please note: 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.
OTHER COOKIE RECIPES TO TRY:
Are you craving Gooey Cookie Pies? Or do you want a simpler version? These Brown butter Chocolate Chip Cookies will work perfectly. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts)? My Forerro Rocher Cookies make the perfect entertaining cookie. So many pihikete (biscuits) for different occasions. Let me know if you make them, I welcome the feedback!
Check out more of my tohutao pihikete (biscuit recipes) here.
Videography and photography by Sarah Henderson.
Pistachio, Coconut and Chocolate Cookie Slice – Keke Papatahi Pihikete Pihitāhio, Kokonati me te Tiakarete
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.
Our whānau loves this slice! As I’m not a fan of dessicated coconut, Naomi suggested I substitute 1/3 cup of flour instead! He tino reka!
Thanks so much Emily – so glad that you found the right substitute for your preference. Ngā mihi e hoa!