White Chocolate and Raspberry Biscuits - Pihikete Rēmana me te Rahipere
Delicious Brown Butter Cookies flavoured with lemon, raspberries and white chocolate. Make these all year round with the ease of frozen raspberries!
Servings 18 pihikete (biscuits)
Ingredients
The Brown Butter Biscuits - Ngā Pihikete Pata Parauri
- 200 g pata (butter, cubed)
- ⅓ C huka hāura (brown sugar)
- ½ C huka one (caster sugar)
- ½ teaspoon tote (salt, fine)
- Kiri rēmana pīrahirahi (finely grated lemon zest, of one lemon)
- 2 teaspoon wanira (vanilla)
- 1 hēki (eggs, size 6)
- 1 ¼ C puehu parāoa noa (plain flour)
- ¾ C kokonati pūtī (desiccated coconut)
- ½ teaspoon pēkana paura (baking powder)
- 1 teaspoon hinamona (cinnamon)
- 200 g tiakarete mā (white chocolate)
- 1 ¼ C (130 g) rahipere tio (frozen raspberries)
- Kiri rēmana (lemon zest, of one lemon, optional)
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C, bake setting or 160 °C fan bake setting.Prepare two flat trays with baking paper .
Brown the Butter:
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.
- First, melt the butter, stirring occasionally. As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot.
- Keep it on the heat until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty.
- From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
Cool the Brown Butter:
- Remove from the heat and cool for 5 mins in the pot. You can pour it in to a seperate bowl here or keep it in the pot.
- Place the pot/bowl in to a large bowl of ice cold water and stir. As you stir it and the pata (butter) begins to cool, it will thicken. This will take 5 minutes. It is now ready to use in our pihikete (biscuits).
- If you don't want to do this and have the time, refrigerate the pata parauri (brown butter) for 30 minutes or until it is soft, not firm.
Whip the Butter and Sugar:
- Add the pata parauri (brown butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt), wanira (vanilla) and kiri rēmana (lemon zest) to a large bowl.
- Tāwhiuwhiua kia tāhunga mō te 5 miniti (whip it until light and fluffy for 5 minutes).
Add the Egg:
- Add the hēki (egg) and whip it again for 20 seconds.
Mix in the Dry Ingredients:
- Add the kokonati pūtī (desiccated coconut), puehu parāoa noa (plain flour), hinamona (cinnamon) and pēkana paura (baking powder).
Prepare the White Chocolate:
- Chop the tiakarete mā (white chocoalte) in to chunks.
- Add half of the tiakarete mā (white chocolate) in to the mixture and reserve the rest for the top of the pihikete (biscuits). Whakaranuhia (mix all the ingredients together).
Add the Biscuits to the Tray:
- Once everything is combined, roll the mixture in to 18-20 balls and place them on the prepared trays.
- Flatten them out with the palm of your hand and press in the rahipere tio (frozen raspberries) and remaining tiakarete mā (white chocolate) on top.
Bake the White Chocolate Raspberry Biscuits:
- Bake for 10 minutes.
- Use a cookie cutter to shape your cookies on the tray while they are still warm in the oven if you want to.
- Grate over the fresh kiri rēmana (lemon zest) fresh from the oven as an optional fresh pop.
- Cool for five minutes before sharing the pihikete (biscuit) love!
Store the White Chocolate Raspberry Biscuits:
- Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.
- If you want to freshen them up, heat them gently in the microwave for 10 seconds.