Chocolate Chip Kuki Reka

• Prep Time: 30 mins
• Cook Time: 13 mins
• Serves: Approx. 27 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. Beat the butter, margarine, and sugars until light and fluffy.
2. Add the vanilla and condensed milk.
3. Sift together the flour, cornflour, milk powder, and salt, then mix into the butter mixture.
4. Fold through the chocolate chips.
5. Form the dough into a disc, wrap in plastic wrap, and chill for 20 minutes.
6. Roll the dough to approximately 5mm thick on a lightly floured surface. Covering the dough with plastic wrap while rolling helps create a smooth finish.
7. Dust your Kuki Reka Kani cookie cutter with flour and cut out the cookies.
8. Place onto lined baking trays.
9. Re-roll the remaining dough and repeat until all the dough is used.
10. Bake for approximately 13 minutes.
11. Rotate the trays once or twice during baking for even colouring.
12. Leave to cool on the tray for 10 minutes before transferring to a wire rack.
13. Enjoy!

Storage

Store in an airtight container with baking paper between layers.

• Room temperature: Cool, dark place
• Refrigerate: Up to 3 months
• Freeze: Up to 6 months

Allow cookies to return to room temperature before serving.