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
Chocolate Biscuits - Pihikete Tiakarete
- 200 g pata kūteretere (softened butter)
- ¾ C huka hāura (brown sugar)
- 2 tsp wanira (vanilla)
- 1 ¾ C puehu parāoa noa (plain flour)
- ½ C kōkō (cocoa, dutch is best)
Raspberry Jam - Tiamu Rahipere
- 1 quantity chia raspberry jam (you don't need the whole quantity but why not make a little extra for your toast).
- ⅔ C tiamu rahipere (store brought, do this option if you do not want to make the chia raspberry jam!
Chocolate Buttercream - Pani reka Tiakarete (optional)
- 70 g tiakarete parauri (dark chocolate)
- 1 tbsp miraka (milk)
- 100 g pata kūteretere (softened butter)
- ¼ C puehu huka (icing sugar)
- ½ tsp wanira (vanilla)
Decoration - Whakarākei (optional)
- 4 rahipere tauraki-tio (freeze-dried raspberries)
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 tiamu (jam) to go in.
Raspberry Jam - Tiamu Rahipere
- If you are using the speedy homemade jam version, simply follow the instructions for my chia raspberry jam.
- If you are using store brought jam you need to simply scoop out ½ cup.
- Now for the fun part, spoon a good teaspoon or so of 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 pihikete (biscuits) are ready!
Chocolate Buttercream - Pani reka Tiakarete (optional)
- If you are decorating them with buttercream, follow me! 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.
Decoration - Whakarākei (optional)
- Sprinkle with a touch of rahipere tauraki-tio (freeze-dried raspberries) 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.