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Smunchy Breakfast Biscuits

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Serves: 16


  • 1/2 C teiti kua tapahia (chopped dates)
  • 3 Tbsp wai (water)
  • 2 tsp wanira (vanilla)
  • 1/4 tsp pēkana houra (baking soda)
  • 70g pata kūteretere (softened butter or olivine for dairy free option)
  • 1/2 C huka kokonati (coconut sugar)
  • 1/2 tsp tote (salt)
  • 1/2 C pata pīnati (Pic's Smunchy Peanut Butter!)
  • 1 hēki (egg)
  • 1 C peru oneone (ground almonds)
  • 3/4 C kokonati pūtī (desiccated coconut)
  • 1/2 C ōti (rolled oats)
  • 2 tsp rau kikini whakauruuru (mixed spice)
  • 4 Tbsp puehu kānga (cornflour)
  • 1 1/2 tsp pēkana paura (baking powder)
  • 125g tiakarete parauri (dark chocolate, chopped in to chunks)
  • Smunchy anō - more Smunchy for topping!


1. Add the teiti and wai to a bowl. Heat in the microwave for 1 minute. Mash until smooth.
2. Stir in the wanira. Add the pēkana houra and watch it grow. Leave to the side.
3. Whip the pata kūteretere, huka kokonati and tote until light and fluffy.
4. Add in the pata pīnati and hēki, whipping after each addition.
5. Add the peru onion, kokonati pūtī, ōti, rau kikini whakahauruuru, puehu kānga and pēkana
paura. Mix it all up.
6. Add in the cooled date mixture. Roll into 16-20 balls and place on a tray.
7. Press with the palm of your hand. Dot with the chopped tiakarete.
8. Bake in a 170 degree oven for 10 minutes. Top with more smunchy! Kia pai tō rā - have a
great day!

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