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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.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Servings 20 biscuits

Ingredients

Peanut Butter Balls (Truffles) - Pōro Pata Pīnati

  • ¾ C pata pīnati māeneene (smooth peanut butter, room temperature)
  • 2 tbsp mīere teiti (date syrup or maple syrup)
  • 1 tsp wanira (vanilla)
  • 3 tbsp puehu huka (icing sugar)
  • 3 tbsp 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 tsp flaky salt (optional)

Chocolate decoration - Te Whakarākei Tiakarete (optional)

  • 40 g tiakarete parauri (dark chocolate, 50%)

Instructions

Peanut Butter Balls - Pōro Pata Pīnati

  • 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.

Chocolate Biscuits - Pihikete Tiakarete

  • Pre-heat your oven to 170 °C on the bake setting.
  • In to a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy.
    Add the puehu parāoa (flour) and kōkō (cocoa). Gently stir until a dough forms. 
  • Roll the mixture in to 20 equal balls. Place them on to a baking tray and press them down until they are 2cm high (these biscuits melt down when they bake so don't squash them down too far).
  • Bake in the preheated oven for 9 minutes.
    They will look soft when they come out, this creates a fudgy texture. They will harden a little as they cool.
  • Remove from the oven and use a rounded teaspoon (measuring spoon) to press hollows in to the pihikete (biscuits) while they are warm.
  • Press each peanut butter truffle in to the groves of the warm biscuits, work gently.
    Prepare the tiakarete (chocolate).

The Chocolate - Te Tiakarete

  • Melt 70g of tiakarete parauri (dark chocolate) over a double boiler or in the microwave in 20 second bursts.
    Spread it evenly over top of the truffles. Sprinkle with flaky salt.
  • Refrigerate for 15 minutes until the tiakarete (chocolate) has set.
    They are ready to eat and share. Store them in a container with a lid in your pantry.

The Chocolate Decoration - Te Whakarākei Tiakarete (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.
  • 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.