Hine’s Chocolate Kiss Cookies
It’s great to see Gizzy people contributing recipes to The Weekender food page, especially young ones who are a whizz in the kitchen. This week we feature Hine Nikora Porou and her divine chocolate kisses.
I've loved food preparation all my life — it's a delicious reward for my creative efforts.
I learned how to cook and bake kai in the kitchens of my marae at Te Horo, just outside the township of Ruatorea. I also used to help set up the wharekai (dining hall) for haakari (banquets).
This background gave me the knowledge and experience I needed to get my cookery and restaurant service certifications from EIT Tairawhiti.
The skills I gained led me to my first full-time job where I perfected my barista, cooking and baking techniques.
Here's a chocolate kisses recipe I learned from my mother. It's a favourite among my whanau. I always bake them for special occasions like birthdays and Christmas dinner.
Makes 20 cookies
Oven set to 170°C
Fan bake for 15-17 minutes
Preparation time: 1 hour plus one hour to chill in the fridge.
1 cup soft butter
1 cup white sugar
2 teaspoons salt
2 large eggs
2 cups all-purpose flour
1¼ cups dark cocoa powder
½ teaspoon baking soda
½ cup butter
1½ cups powdered sugar
½ cup cocoa powder
• In one large bowl, mix together butter, sugar and salt until it is creamed
• Add eggs and mix in well
• Sieve flour, cocoa and baking soda into the wet mixture until all the ingredients are combined
• Chill your cookie dough for an hour in the fridge
• You can start mixing your cream filling (if you want a solid filling, chill for 1 hour)
• Roll your cookie dough between 2 sheets of baking paper to prevent sticking
• Roll into a square shape 2cm thick
• Cut with a cookie cutter or you can roll balls and push flat with a fork
• Place onto a lined baking tray and bake in the oven for 15-17 minutes at 170C
• They should rise when they're cooked
• Place on a cooling rack
• Use a butter knife to spread the icing on the cookie bottom and place another on top.