Buckeye Cookies - Pihikete Tiakarete me te Pata Pīnati
Fudgy chocolate biscuits filled with peanut butter truffles, covered in chocolate with a sprinkle of flaky salt.
Servings 20 biscuits
Ingredients
Peanut Butter Balls (Truffles) - Pōro Pata Pīnati
- ¾ C (195) pata pīnati māeneene (smooth peanut butter, room temperature)
- 2 tablespoon mīere teiti (date syrup or maple syrup)
- 1 teaspoon wanira (vanilla)
- 3 tablespoon puehu huka (icing sugar)
- 3 tablespoon peru oneone (almond meal)
Chocolate Biscuits - Pihikete Tiakerete
- 200 g pata kūteretere (softened butter)
- ¾ C (135 g) huka hāura (brown sugar, caster sugar also works)
- 1 tsp wanira (vanilla)
- 1 ¾ C (255 g) puehu parāoa noa (plain flour)
- ½ C (60 g) kōkō (cocoa, dutch is best)
The Chocolate - Te Tiakarete
- 70 g tiakarete parauri (dark chocolate, 50%)
- 1 teaspoon flaky salt (optional)
Chocolate decoration - Te Whakarākei Tiakarete (optional)
- 40 g tiakarete parauri (dark chocolate, 50%)
Instructions
Make the Peanut Butter Balls:
- Add pata pīnati (peanut butter), mīere teiti (date syrup) and wanira (vanilla) in to a bowl. Sift in the puehu huka (icing sugar) and peru oneone (ground almonds). Mix to combine.
- Roll the mixture into 20 equal balls.
- Leave the truffles on the bench as you make the pihikete tiakarete (chocolate biscuits). Don't refrigerate them as it makes them too hard to press in to the warm cookies.
Preheat the Oven:
- Pre-heat your oven to 170 °C.
Make the Chocolate Cookie Dough:
- In to a large bowl, add the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla).
- Whip it on high for 5 minutes until light and fluffy.
- Add the puehu parāoa (flour) and kōkō (cocoa). Gently stir until a dough forms.
Roll the Cookies:
- Roll the mixture in to 20 equal balls.
- Place them on to a baking tray and press them down until they are 2 cm high (these biscuits melt down when they bake so don't squash them down too far).
Bake the Cookies:
- Bake in the preheated oven for 9 minutes.
- Remove from the oven. They will look soft when they come out, this creates a fudgy texture. They will harden a little as they cool.
Indent the Cookies:
- While they are still warm, use a rounded teaspoon (measuring spoon) to press hollows in to the pihikete (biscuits).
- These will have the pōro pata pīnati (peanut butter truffles) added in to them, so press down deeply so they sit in nicely.
Press on the Peanut Butter Truffles:
- Place a peanut butter truffle in to the groves of each warm cookie.Work gently as you pat them down until the truffle is flattened slightly.
Add the Chocolate:
- Melt 70 g of tiakarete parauri (dark chocolate) in the microwave in 20 second bursts, stirring after each time until melted and smooth.
- Spread it evenly on top of the truffles with a teaspoon. Sprinkle with flaky salt if you want to.
Chill:
- Refrigerate for 15 minutes or until the tiakarete (chocolate) has set. They are ready to eat and share.
Add the Chocolate Decoration (Optional):
- If you want to add the decoration on top, simply melt the extra 40g of tiakarete (chocolate), add to a piping bag with a small nozzle and create some shapes. Set them in the fridge for around 15 minutes.
- Once they are set, add a small dot of melted chocolate on to the set biscuits and place the decoration on top. Now they are ready to wow your guests.
Storing the Cookies:
- Store them in a container with a lid in your pantry or in the fridge.They will last up to 7 days.