Forerro Rocher Cookies - Pihikete Hānati Me Te Tiakarete
A delicious hazelnut cookie with Nutella cream piped on top of freshly roasted hazelnuts, smothered in hazelnut chocolate.
Servings 35 Forerro Rocher Cookie
Ingredients
Hazelnut Biscuits - Pihikete Hānati
- 100 g hānati (hazelnuts, whole and raw)
- 80 g pata kūteretere (softened butter)
- ⅓ C huka hāura (brown sugar)
- 1 tsp wanira (vanilla)
- ¼ tsp tote (salt, fine)
- ⅔ C puehu parāoa noa (plain flour)
Chocolate Hazelnut Cream - Te Kirīmi Tiakarete Hānati
- 90 g pata kūteretere (softened butter)
- 80 g hinu kokonati (coconut oil, make sure this is soft but not runny)
- 3 tbsp kōkō (cocoa, dutch is best)
- 2 tbsp puehu huka (icing sugar)
- 1 tsp wanira (vanilla)
- 1 ¼ C (350 g) pani hānati (nutella)
The Hazelnut Chocolate - The Tiakarete Hānati
- 220 g tiakarete hānati (hazelnut chocolate, I use Whittakers as they have roasted, whole hazelnuts in them but use what you like)
- 1 tbsp hinu kokonati (coconut oil)
- Rau koura (gold leaf, optional)
Instructions
Hazelnut Biscuits - Pihikete Hānati
- Pre-heat the oven to 120 °C. Add the hānati (hazelnuts) to a tray and roast for 15 minutes in the oven. Remove them from the oven and turn up the heat to 150 °C.
- Place the hānati (hazelnuts) in to the centre of a tea towel. Gather them up and rub the tea towel vigorously to remove the skins. Remove 35 of the hānati (hazelnuts) and leave them to the side.
- Add the remaining hānati (hazelnuts) in to a tāwhirowhiro (food processor) and process until a fine-ish crumb forms.
- Add the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) in to a small bowl. Whisk for a couple of minutes or until light in colour. Add the kongakonga hānati (hazelnut crumbs) and puehu parāoa (flour). Stir until a dough comes together .
- Roll out the dough between 2 pieces of baking paper until it is 0.5 cm thick.Cut out 35 rounds with a 3 cm cutter. Remove the excess dough and roll it out to make extra cookies. Eat the excess dough as a snack (optional but essential)! 👍
- Refrigerate the cookies on the trays for 30 minutes.
- Bake for 12 minutes in a 150 degree oven. Turn the tray half way through baking. Remove from oven and add a whole hānati (that you reserved at the start) on to each pihikete. Leave to cool.
Chocolate Hazelnut Cream - Te Kirīmi Tiakarete Hānati
- Prepare a large, flat tray with baking paper.
- Add the pata kūteretere (softened butter), hinu kokonati (coconut oil), kōkō (cocoa), puehu huka (icing sugar) and wanira (vanilla) to a medium bowl and whip on high for 3-4 minutes. Add the pani hānati (nutella) and whip for 30 seconds.
- Add a quarter of the mixture in to a piping bag at a time so it doesn't melt too fast. Pipe on to the cooled cookies with a 1A piping tip. You can also spoon on the mixture but the piping bag gives much more control.
- Chill the tray of cookies for 20 minutes in the refrigerator. Don't chill them too much longer than this.
The Hazelnut Chocolate - The Tiakarete Hānati
- Process the tiakarete hānati (hazelnut chocolate) in the tāwhirowhiro (food processor) until crumbly. If you are using a chocolate that does not have whole hazelnuts in it, skip this step. Add to a medium sized bowl with the hinu kokonati (coconut oil)i.
- Gently melt the tiakarete (chocolate) and the hinu kokonati (coconut oil). Remove the pihikete (biscuits) from the fridge.
- Dip each pihikete (biscuit) in to the tiakarete (chocolate) and spoon it generously over top. Give the biscuit a shake and scrape the bottom to remove excess chocolate.
- Place each one back on to the tray with baking paper, with a little bit of space between each one.
- Grate or crumble over any extra hānati (hazelnuts )if you want.
- Set in the fridge for an hour and if you want a touch of pizazz, add some rau koura (gold leaf) to each one.
- Keep these pihikete (biscuits) stored in a sealed container in the fridge. I serve them straight from the fridge. They will keep a good week if they are stored this way!If you are travelling these anywhere, place them in the freezer for an hour before hand.