PIHIKETE E KIKĪ ANA KI TE PATA PĪNATI - PEANUT BUTTER STUFFED COOKIES
Ingredients
110 g pata (butter)
¼ tsp tote (salt, fine)
½ tsp hinamona kuoro (ground cinnamon)
½ C (100 g) huka hāura (brown sugar)
¼ C (55 g) huka one (caster sugar)
2 tsp (10 ml) wanira (vanilla)
1 tōhua hēki (egg yolk), from a size 6, small egg)
1 C (150 g) puehu parāoa noa (plain flour)
10 large tsp (200 g) pata pīnati kakukaku (crunchy peanut butter) 120 - 160 g tiakarete parauri (dark chocolate, 50%)
Huka Hinamona - Cinnamon Sugar:
2 tbsp huka one (caster sugar)
2 tsp hinamona kuoro (ground cinnamon)
Directions
Preheat the oven to 170 °C fan bake. Line two large trays with baking paper. Add 12 - 16 large teaspoons of pata pīnati kakukaku (crunchy peanut butter) onto a tray lined with baking paper. Freeze for ten minutes.
Melt the pata (butter), tote (salt) and hinamona (cinnamon) over low heat on the tō (stove) or in the ngaruiti (microwave). Pour it into a medium bowl and add in the huka hāura (brown sugar), huka one (caster sugar) and wanira (vanilla). Kaurorihia kia māene (stir it until smooth). Add the tōhua hēki (egg yolk) and whip for 30 seconds. Mix in the puehu parāoa (flour) and the pokenga pihikete (biscuit dough) is ready. Divide the dough into 12 - 16 equal balls.
Press one onto your palm, place two pieces of tiakarete (chocolate) and then chilled pata pīnati (peanut butter) in the centre. Mould it into a round, seal it well and flatten the tops. Repeat the process with each one.
Add the huka one (caster sugar) and hinamona (cinnamon) into a small bowl. Roll each pihikete (cookie) in it, coating it on all sides.
Add the prepared cookies onto the two trays, six on each one.
