Tamariki Lolly Kuki Reka

• Main Ingredient: Malt Biscuits
• Prep Time: 1.5-2 hrs
• Serves: Approx. 20 cookies
• Recipe by: Rauawaawa Kaumātua Charitable Trust

The kaumātua of Rauawaawa Kaumātua Charitable Trust have generously shared this recipe, created to be enjoyed with Kuki Reka Kani, beautifully crafted Māori-inspired cookie cutters. Discover how they’re bringing culture and community into the kitchen, one bake (or no-bake) at a time

Method

1. Line two large trays that fit inside your refrigerator.
2. Crush the malt biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
3. Cut the Explorers lollies in half lengthways, then chop into very small pieces.
4. Combine the biscuit crumbs and chopped lollies in a large bowl.
5. Melt the butter gently. Stir in the condensed milk and vanilla until well combined.
6. Pour the wet mixture into the dry ingredients and mix thoroughly until a firm dough forms.
7. Sprinkle coconut generously over your work surface.
8. Shape the dough into a ball, flatten into a disc, sprinkle with more coconut, cover with cling film, and roll to 5-6mm thick.
9. Sprinkle a little coconut over the prepared trays.
10. Dust your Kuki Reka Kani lightly with flour, shaking off any excess.
11. Cut out the cookies, pressing firmly through to the bench. Lift carefully with a palette knife and place onto the prepared trays.
12. Repeat until all the dough has been used.
13. Refrigerate for 1 hour or until firm.
14. Melt the chocolate over a saucepan of gently simmering water, ensuring no water or steam comes into contact with the chocolate.
15. Spread the melted chocolate over the underside of each cookie using the back of a spoon.
16. Return to the trays and refrigerate until the chocolate has fully set.
17. Enjoy!

Storage

Store in an airtight container in the refrigerator with baking paper between layers. These will keep for up to two weeks, if they aren’t eaten first!