Pihikete Pata Me Te Paramu | Plum Melting Moments

INGREDIENTS & METHOD

NGĀ PIHIKETE PATA

Kia 200 karamu pata kūteretere
Kia rua hautoru kapu puehu huka
Kiri rēmana pīrahirahi
Kia kotahi kokoiti iho hūperei
Kia toru hauwhā kapu puehu kānga
Kia kotahi me te hauwhā kapu puehuparāoa

THE BUTTER BISCUITS

200 grams softened butter
⅔ cup icing sugar
Finely grated lemon zest (of 1 lemon)
1 teaspoon vanilla essence
¾ cup cornflour
1¼ cups flour

Whakamahanatia te umu kia 170 te pāmahana. Heat the oven to 170°C. Whakaritea kia rua paepae ki te pepatunu. Line two trays with baking paper. Whakapāhukahukatia te pata, puehu huka, kiri rēmana me te iho hūperei ki te mīhini whakaranu mō te rima minitikia 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.

TE PANI REKA

Kia 100 karamu pata kūteretere
Kia kotahi me te hauwhā kapu puehuhuka
Kia kotahi kapu paramu tauraki-tio
Kia kotahi kokoiti wai rēmana
Kia kotahi kokoiti pē wanira

THE ICING

100 grams softened butter
1¼ cups icing sugar (add a little extra ifyou like a sweeter icing)
1 cup freeze-dried plums
1 teaspoon lemon juice
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 wairēmana 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 ingā pihikete, whai mai i ahau. If you want to decorate the biscuits, follow me.

NGĀ WHAKARĀKEI

Kia 50 karamu tiakarete mā kua rewa
Kia whā karamu poihanapere tauraki-tio
Kia 2 kokonui raupua rōhi raki

THE DECORATIONS

50 grams melted white chocolate
4 grams freeze-dried boysenberries
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.