For our whānau, Easter is about going to church together. For others, it's about egg hunts and family get-togethers. Whichever way you celebrate, making these brown butter cookies (which are stuffed with tamari almonds and mini caramel eggs) is a fun Easter weekend activity.
Naomi Toilalo's Easter Cookies. Photo: Naomi Toilalo
Kia 210 karamu pata - 210g butter
Kia kotahi kokonui wanira - 1 Tbsp vanilla
Kia toru hauwhā kapu huka hāura - 3/4 cup brown sugar
Kia hautoru kapu huka one - 1/3 cup caster sugar
Kia kotahi kokoiti tote - 1 tsp salt
Kia rua hēki - 2 eggs
Kia rua kapu puehu parāoa noa - 2 cups plain flour
Kia haurua kokoiti pēkana houra - 1/2 tsp baking soda
Kia 130 karamu tiakarete parauri kua tapahia - 130g chopped dark chocolate
Kia haurua kapu aramona tamari kua tapahia - 1/2 cup chopped tamari almonds
Kia 20-30 hēki tiakarete karamea - 20-30 small caramel-filled chocolate eggs
Add the pata to a pot set over medium heat. Let it melt until it's foamy, with brown bits floating to the top and a nutty aroma. This is pata parauri - brown butter. Pour the pata parauri and all the brown bits into a bowl and set aside to cool for 10 minutes.
Whisk the wanira, huka hāura, huka one and tote in to the pata parauri.
Add in one hēki at a time, beating well after each addition, until a smooth mixture forms.
Raua atu te puehu parāoa noa me te pēkana houra. Add the flour and baking soda. Mix together.
Mix through the tiakarete parauri and aramona tamari.
Chill the mixture in the fridge for 15 minutes.
These brown butter biscuits have a secret caramel Easter egg middle. Photo: Naomi Toilalo
Heat the oven to 170 deg C. Divide the dough into 18 large balls or 25 smaller ones. To make large cookies, place two caramel eggs in the middle of each dough ball and roll the mixture to enclose the eggs inside. For the smaller biscuits, use the same process but use just one egg in the middle.
Place the cookie dough balls on a greased or lined baking tray. Gently press each one down with the palm of your hand.
Bake for 12 minutes until golden and gooey. Let cool for 10 minutes, then transfer to a rack to cool for as long as you can resist them before sharing the gooey goodness with those around you.
Naomi Toilalo's book, WhānauKai: Feel-good baking to share aroha and feed hungry tummies, is out now.
