The Biscuits - Ngā Pihikete

• Pre-heat the oven to 170 °C.

  Line two baking trays with baking paper.
• Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt) and wanira (vanilla) in to a large bowl.

  Whip on high for five minutes until light and fluffy in colour.
• Add the hēki (egg) and whip again for 20 seconds until combined.
• Chop the pihitāhio (pistachios) in to fine pieces.

  Add ⅓ cup of the pihitāhio (pistachios) in to the butter mixture and add the rest on to a plate for the coating.
• Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour) in to the butter mixture. Stir it all together to combine.
• Roll the dough in to 10 jumbo sized balls. You can make 15 if you want and add 2 pieces of tiakarete (chocolate) in to the centre.

  Note: If you find the mixture is a bit sticky here, refrigerate for 15 minutes to firm up a little bit.
• Flatten a piece of dough in to your hands, add 3 pieces (or 2) of the tiakarete (chocolate) in to the centre.

  Enclose the dough around the tiakarete and gently roll it in to a ball.
• Roll the top of the stuffed cookie in to the pihitāhio (pistachios) and place one more piece of tiakarete (chocolate) on top.

  Repeat until all of the biscuits are prepared.
• Place the cookies on to two trays lined with baking paper, make sure there is heaps of room for them to spread.
• Bake them a tray at a time for 15 minutes or 12 minutes if they are smaller.

  Shape them fresh from the oven using a cookie cutter or something that is round and slightly larger than the cookie.
• Allow to sit for five minutes or so and enjoy the gooey goodness.

  This will keep well in a sealed container for a week but I guarantee they won't last that long.