Pistachio and Salted Carmel Chocolate Cookies - Pihikete Pihitāhio me te Tiakarete Karamea Tote
A delicious cookie made with coconut and pistachio and stuffed with a gooey salted caramel chocolate. The cookie of dreams!
Servings 10 pihikete nui (large biscuits)
Ingredients
The Biscuits - Ngā Pihikete
- 150 g pata kūteretere (softened butter)
- ⅔ C (130 g) huka hāura (brown sugar, tightly packed)
- ⅓ C (75 g) huka one (caster sugar)
- ½ teaspoon tote (salt, fine)
- 2 teaspoon wanira (vanilla)
- 1 hēki iti (small egg)
- ¾ C (80 g) pihitāhio (pistachios, roasted and salted with shells removed)
- ¾ C (60 g) kokonati pūtī (desiccated coconut)
- 1 ⅓ C (200 g) puehu parāoa noa (plain flour)
- 250 g tiakarete parauri me te karamea tote (dark chocolate with salted caramel), I definitely recommend the Whittakers one here.
Instructions
Preheat the Oven:
- Pre-heat the oven to 170 °C.Line two baking trays with baking paper.
Whip the Butter and Sugar:
- 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 Egg:
- Add the hēki (egg) and whip again for 20 seconds until combined.
Add the Dry Ingredients:
- 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.
Divide the Dough:
- Roll the dough in to 10 jumbo sized balls. You can make 15 balls instead add 2 pieces of tiakarete (chocolate) in to the centre instead of 3.
- Note: If you find the mixture is a bit sticky here, refrigerate for 15 minutes to firm up a little bit.
Add the Chocolate:
- Flatten a piece of dough in to your hands, add 3 pieces (or 2 if you are making 15 cookies) of the tiakarete (chocolate) in to the centre. Enclose the dough around the tiakarete and gently roll it in to a ball.
Roll in Pistachio Crumb:
- Roll the top of the stuffed cookie in to the reserved pihitāhio (pistachios) and place one more piece of tiakarete (chocolate) on top.
- Repeat until all of the biscuits are prepared.
Bake the Cookies:
- 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 the Cookies:
- Shape them fresh from the oven using a cookie cutter or something that is round and slightly larger than the cookie.
Serve:
- Allow the pihikete (cookies) to sit for five minutes or so and enjoy the gooey goodness.These will keep well in a sealed container for a week but I guarantee they won't last that long.