Pihikete Rēwana

Ingredients

• 100 g active Rēwana starter
• 125 g softened unsalted butter
• 150 g brown sugar
• 50 g white sugar
• 1 egg
• 1 tsp vanilla extract
• 300 g plain or baker’s flour
• 200 g chocolate chips or chunks
• ½ tsp salt

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Method

1. Cream the butter and both sugars until light and fluffy. Mix in the egg, vanilla and starter.
2. Add flour and salt and mix just until combined. Fold in the chocolate, reserving some for the tops if desired.
3. Cover and rest for 30–60 minutes at room temperature.
4. Roll into balls of about 50–60 g, space apart on a lined tray and add the reserved chocolate if using.
5. Bake at 170°C fan-forced for 12–15 minutes, until the edges are lightly golden and the centres still look soft.
6. Cool for 5 minutes on the tray before moving to a wire rack.