Brown Butter Cookie Pies with a Gooey Chocolate Centre - Pae Pata Parauri Me Te Puku Tiakarete
Gooey Cookies Pies with a gooey centre of chocolate and hazelnut spread.
Servings 12 large cookie pies
Ingredients
The Brown Butter - Te Pata Parauri
- 210 g pata (butter, cut in to cubes)
Spiced Pecan Nuts - Nati Pēkani (optional add ins, skip if you want to)
- ⅓ C (50 g) nati pēkani (pecan nuts)
- 2 tbsp marahihi māpere (maple syrup)
- 1 tsp hinamona (cinnamon)
Te Pokenga - The Dough
- ½ tsp tote (salt, fine)
- ¾ C (135 g) huka hāura (brown sugar)
- ⅓ C (75 g) huka one (caster sugar)
- 2 tsp iho hūperei (vanilla essence)
- 2 C (290 g) puehu parāoa noa (plain flour)
- 2 hēki (eggs, size 6)
- ¼ tsp pēkana paura (baking powder)
- ¼ tsp pēkana houra (baking soda)
- 150 g tiakarete parauri (dark chocolate). Use whatever mix of chocolate you want - this is a guide.
- 100 g tiakarete miraka (milk chocolate)
- 12 tsp pani tiakarete hānati (chocolate hazelnut spread, this is not essential to the recipe, omit if you want to).
The Decorations - Ngā whakarākei (optional)
- 50 g tiakarete paruari kua rewaina (melted chocolate)
- 6 forrero rocher chocolates (cut in half)
Instructions
The Brown Butter - Te Pata Parauri
- Pre-heat the oven to 165 °C.
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat. It is time to brown the butter which goes through a series of stages. First it will melt.
- Then the milk fats will start to separate - these are the white, floaty bits. Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat and eventually the butter will start to foam.
- Stir it a little bit and allow the brown bits to float to the top. It should smell nutty. (Use the pictures and video as a guide). From here, stir it a little for another 30 seconds or so so the butter browns further.
- Remove from the heat and pour straight in to a bowl. (Don't use a glass bowl like I did in the video)! Leave to cool for 10 minutes.
Spiced Pecan Nuts - Nati Pēkani (optional add ins, skip this part if you want to)
- Chop the nati pēkani (pecan nuts) in to small pieces. Add them in to the same pan as the brown butter (no need to clean it). Toast them over medium heat.
- Add the marahihi māpere (maple syrup) and hinamona (cinnamon) in to the hot pan. Stir for 30 seconds on the heat and watch it sizzle. Remove from the heat and set aside.
Te Pokenga - The Dough
- Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.
- Mix together with a whisk for a minute. Don't worry if the mixture looks a little separated, the eggs will fix that.
- Add one hēki (egg) and whisk for 20 seconds. The mixture will start to come together. Add the second hēki (egg) and whisk again for 20 seconds.
- Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Stir to combine.
- Add the tiakarete to a papa tapatapahi (chopping board) and chop in to chunks. Reserve the biggest pieces for the centre of the cookie pies. Add the rest to the mixture with the nati pēkani (pecan nuts), if you are using them.
- Stir everything together. Put the bowl of mixture in the fridge or leave it on the bench for five minutes to thicken.
- As it thickens, grease a 12 capacity muffin tray with butter.
- Use ⅔'s of the dough to press in to the muffin tins. Make sure you press it firmly in the bottom of the trays and up the sides.
- Divide the reserved tiakarete (chocolate) in to the centre of each cookie pie. Now add a teaspoon of pani tiakarete hānati (chocolate hazelnut spread) on top of the tiakrete (chocolate).
- Divide the remaining ⅓ of the mixture in to 12 pieces to create the lids. Spread out each piece and press it firmly on the top and down the sides of the tin.
- Bake for 18 minutes until they are golden and perfect.
The Decorations - Ngā whakarākei (optional)
- If you want to give them a bit of extra love, drizzle over the tiakarete kua rewaina (melted chocolate) and top each cookie pie with half a forrero rocher.