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Pihikete Pata Me Te Paramu Plum Melting Moments

These rich, buttery melting moments totally live up to their name. Lemon and freeze-dried plums add zingy flavour, while melted white chocolate and rose petals make sure they look as good as they taste. If you’re planning to make them as a gift, you might want to make a double batch because they’re very hard to give away once you’ve tasted one. 

Makes 20 biscuits

Ngā Pihikete Pata
The Butter Biscuits

  • ia 200 karamu pata kūteretere 200 g softened butter
  • Kia rua hautoru kapu puehu huka ⅔ cup icing sugar
  • Kiri rēmana pīrahirahi finely grated lemon zest (of 1 lemon)
  • Kia kotahi kokoiti iho hūperei 1 teaspoon vanilla essence
  • Kia toru hauwhā kapu puehu kanga ¾ cup cornflour
  • Kia kotahi me te hauwhā kapu puehu parāoa 1 ¼ cups flour

Whakamahanatia te umu kia 170 te pāmahana. Heat the oven to 170°C. Whakaritea kia rua paepae ki te pepa tunu. Line two trays with baking paper. Whakapāhukahukatia te pata, puehu huka, kiri rēmana me te iho hūperei ki te mīhini whakaranu mō te rima miniti kia tāhungahunga ai. Whip the butter, icing sugar, lemon zest and vanilla essence with electric beaters for at least 5 minutes, until light and fluffy. Sift in the puehu kānga and puehu parāoa. Ranuhia – mix it together. Roll into 40 balls and place on the lined trays. Flatten each ball slightly with your palm, then bake for 10 minutes, until lightly golden. Cool on the trays while you make the filling. 

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Te Pani Reka
The Icing

  • Kia 100 karamu pata kūteretere 100 g softened butter
  • Kia kotahi me te hauwhā kapu puehu huka 1 ¼ cups icing sugar (add a little extra if you like a sweeter icing)
  • Kia kotahi kapu paramu tauraki-tio 1 cup freeze-dried plums
  • Kia kotahi kokoiti wai rēmana 1 teaspoon lemon juice
  • Kia kotahi kokoiti pē wanira 1 teaspoon vanilla paste

Whakaranuhia te pata kūteretere me te puehu huka. Mix together the softened butter and icing sugar. Tāwhiuwhiua kia tāhungahunga. Beat it until fluffy. Sift in the freeze-dried plums. Tukua te wai rēmana me te pē wanira. Add the lemon juice and vanilla paste. Tāwhiuwhiu anō. Beat it again. Pipe or spread the pani reka on the undersides of half the pihikete. Top with the remaining biscuits and chill for about 20 minutes until the filling is set. Mēnā e hiahia ana koe ki te whakarākei i ngā pihikete, whai mai i ahau. If you want to decorate the biscuits, follow me.

Ngā Whakarākei
The Decorations

  • Kia 50 karamu tiakarete mā kua rewa 50 g melted white chocolate
  • Kia whā karamu poihanapere tauraki-tio 4 g freeze-dried boysenberries
  • Kia 2 kokonui raupua rōhi raki 2 tablespoons dried rose petals

Drizzle the tiakarete mā in a circle on top of each pihikete (or simply dip them into the tiakarete). Carefully crunch over some poihanapere tauraki-tio. Finish with a sprinkle of raupua rōhi and display them in all their beauty. Store these in an airtight container in the cupboard for up to a week.

Recipe extracted from Whānaukai: Feel-good baking to share aroha and feed hungry tummies by Naomi Toilalo (HarperCollins NZ, HB, RRP $50). Photography by Sarah Henderson. 

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