Chocolate and Raspberry Thumbprint Cookies - Pihikete Tapukara Tiakarete me Te Rahipere
Buttery chocolate thumbprint cookies filled with raspberry jam, with the option of adding chocolate buttercream.
Servings 20 pihikete (biscuits)
Ingredients
Raspberry Jam - Tiamu Rahipere (Homemade Option)
- 1 quantity chia raspberry jam (you don't need the whole quantity but why not make a little extra for your toast).
Raspberry Jam - Tiamu Rahipere (Store bought Option)
- ⅔ C tiamu rahipere (store bought, do this option if you do not want to make the chia raspberry jam)
Chocolate Biscuits - Pihikete Tiakarete
- 200 g pata kūteretere (softened butter)
- ¾ C (150 g) huka hāura (brown sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (50 g) kōkō (cocoa, dutch is best)
- 1 ¾ C (260 g) puehu parāoa noa (plain flour)
Chocolate Buttercream - Pani reka Tiakarete (Optional)
- ½ quantity of my dark chocolate buttercream
- 90 g tiakarete parauri (dark chocolate)
- 1 ½ tablespoon (20 ml) miraka (milk)
- 95 g pata kūteretere (softened butter)
- ¼ C (40 g) puehu huka (icing sugar)
- 1 tso (5 ml) wanira (vanilla)
Decoration - Whakarākei (optional)
- 4 rahipere tauraki-tio (freeze-dried raspberries)
Instructions
Make the Chia Jam (Optional):
- If you are making the homemade jam: Follow the instructions for my chia raspberry jam using the quantities above and set it aside to cool and thicken.
- If you are use store-bought jam, skip this step.
Preheat the Oven:
- Preheat your oven to 170 °C on the bake setting or 160 °C fan bake setting.
Whip the Butter and Sugar:
- 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 in colour and texture.
Add the Dry Ingredients:
- Stir through the kōkō (cocoa).
- Add the puehu parāoa (flour) and then stir it until a dough forms.
Roll the Biscuits:
- 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 much).
Create the Thumbprints:
- 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 by pressing the sides together.
Bake the Cookies:
- Bake in the preheated oven for 9 minutes.
- Remove from the oven and gently press down the holes again to create deep holes for the tiamu (jam) to go in.
Add the Raspberry Jam:
- Now for the fun part, spoon a good teaspoon or so of the homemade or store-bought tiamu (jam) in to each pihikete. I like to top them up as much as I can.
- If you are only going to this step, it is time for a cuppa because your cookies (biscuits) are ready like this. Ka mau te wehi (fantastic)!
- If you are decorating them, go to the next step.
Make the Chocolate Buttercream (Optional):
- Whip up a half quantity of my chocolate buttercream following the measurements above.Even though the quantities are different, the process is exactly the same.
Decorate the Cookies:
- If you are piping it on: Add around ½ cup of pani reka (buttercream) in to a piping bag with a small basket weave nozzle tip. Top up the piping bag as you go, this helps the buttercream not to melt too much as you are piping it. Use the piping tip to create a pattern that conceals the tiamu (jam) inside the pihikete (cookie).
- If you are not piping: Add a teaspoon of pani reka (buttercream) on to each cooled pihikete (cookie) and smooth it over as you go.
- Sprinkle with a touch of rahipere tauraki-tio (freeze-dried raspberries) or whatever takes your fancy!
Refrigerate:
- Whakamātaohia mō te 20 miniti (refrigerate for 20 minutes).
Store the Cookies:
- Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.