“For a different flavour, try the seaweed karengo, which you can buy dried in specialist shops.”
Cover an oven tray with baking paper.
Put the kawakawa in a small bowl and cover with the orange juice. Set aside to soak up the juice.
Beat the butter and icing sugar together with a wooden spoon until light and fluffy (this is called ‘creaming’).
Chop the kawakawa finely and mix into the butter mixture.
Sift together the flour and cornflour. Mix into the butter mixture until a soft dough forms.
Turn the dough onto a very lightly flour dusted surface and bring together into a log shape. Wrap the dough in clingfilm and pop into the fridge for 20-40 minutes.
Turn the oven to 160°C.
Remove the dough from the fridge. Remove from clingfilm and pop onto a chopping board. Chop pieces from the “log” – around 1.5cm thick. Place onto the baking tray.
Bake in the heated oven for 15-20 minutes – time will depend on size and thickness of biscuits.