Chocolate Buttercream - Pani reka Tiakarete (optional)
70gtiakarete parauri (dark chocolate)
1tbspmiraka (milk)
100gpata kūteretere (softened butter)
¼Cpuehu huka (icing sugar)
½tspwanira (vanilla)
The Decoration - Te Whakarākei (optional)
¼Cpihitāhio (pistachios, finely chopped)
Instructions
Chocolate Biscuits - Pihikete Tiakarete
Pre-heat your oven to 170 °C on the bake setting.
In a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy.
Stir through the kōkō (cocoa). Add the puehu parāoa (flour). Stir until a dough forms.
Roll the mixture in to 20 equal balls. Place them, spread out on to a baking tray and press them down until they are 2cm high. Then use a 2 cm wide handle to gently create holes in to each pihikete (biscuit), go as deep as you can. If they crack, smooth them out.
Bake in the pre-heated oven for 9 minutes. Remove from the oven. Gently press down the holes again with the handle to create a deep holes for the karamea (caramel) to go in.
Caramel - Karamea
Make the homemade caramel recipe. I have added the quantities above to make a half batch but if you want to use the caramel for anything else, go ahead and make the full recipe.
Once the karamea (caramel) has thickened slightly, spoon it in to the pihikete (biscuits) and make sure to fill them to the top.
Refrigerate for 20 minutes so the karamea (caramel) thickens further.
You now have the option to eat these cookies just like this! Enjoy the fruits of your labour!If you however want to amp up the fancy, go to the next step.
Chocolate Buttercream - Pani reka Tiakarete (optional)
If you want a video guide for this recipe, watch the video for chocolate buttercream.
Chop the tiakarete parauri (dark chocolate) roughly in to chunks. Add the tiakarete parauri (dark chocolate) and miraka (milk) to a small bowl. Gently melt it in the microwave in 20 second bursts, stirring well between each time. Once smooth, leave to cool for 5 minutes.
Add the pata kūteretere (softened butter), puehu huka (icing sugar)and wanira (vanilla) to a large bowl. Whip it until light and fluffy.
Add the warm chocolate mixture a couple of tablespoons at a time to the butter mixture as you whip continuously. Pipe or dollop the buttercream on to the filled cookies.
The Decoration - Te Whakarākei (optional)
Sprinkle with the pihitāhio (pistachios) or whatever takes your fancy!
You can chill them here so the buttercream hardens (that is the way I like them) or you can keep them at room temperature and eat them like that.Store these in a sealed container in the fridge or in a cool cupboard.