• In a large bowl, whip the pata kūteretere (softened butter), puehu huka (icing sugar), tote (salt), wanira (vanilla) and kiri rēmana (lemon zest). Do this for 5 minutes on high until the mixture is pale in colour and fluffy.
• Add the puehu kānga (cornflour) and plain flour (puehu parāoa noa) to the butter mixture and rub it together with your hands until a dough forms. Don't knead it too much, just do it until it comes together.
• Place the dough in-between two large pieces of rautunu (baking paper). Roll it out until dough is approximately 0.5cm thick.
• Line two large trays with baking paper (I re-use the baking paper I use for rolling out the dough).
• Use a 5-7 cm cutter to cut out the pihikete (biscuits), leave a 2cm gap between each one. Remove the excess dough, roll it out again and continue to roll and cut out the dough until it is all used. Eating some is also an option!
• Chill the trays of pihikete (biscuits) in the fridge for ten minutes before baking, this helps them keep their shape.
• Pre-heat the oven to 160 °C.
• Bake the trays of cookies, one tray at a time for 10 minutes until slightly golden. Allow to cool.

The Pink Icing - Te Pani Reka Māwhero

• Add water to the bottom of a pot (around 3 cm deep) and bring it to a very gentle simmer. Place a heat proof bowl on top (make sure it does not touch the water) and add the tiakarete mā (white chocolate), noni (oil) and tae kai (food colouring). Gently melt it all together, stirring occasionally until smooth.
• Remove from the heat and add a small teaspoon of the melted chocolate to three or four of the cooled pihikete (biscuits) and smooth the tops.
• Sprinkle with the rahipere tauraki-tio (freeze-dried raspberries) and rui reka (sprinkles). Carry on this pattern until they are all decorated. Decorating 3-4 at a time means the chocolate won't set before you add the sprinkles.
• Allow the tiakarete (chocolate) to set in the fridge for 15 minutes or so and you are ready to party...or just have a cup of tea with this delicious biscuit!