Destination Everyday Recipes - Aotearoa -Gluten-Free Māori-Inspired Biscuits: Kānga Parāoa & Mānuka Honey Treats

When it comes to sweet treats, I’ll be honest — I usually lean toward the savoury side. Give me olives, roasted veg, or something herby over cake any day. But in this house, Craig has a definite sweet tooth… and somehow, these little bakes always win me over too.

As part of my Destination Everyday Recipes – Aotearoa series, this recipe is all about celebrating the beauty of simple, nourishing ingredients inspired by New Zealand’s rich food heritage.

These gluten-free Māori-inspired biscuits bring together wholesome pantry staples with the natural sweetness of mānuka honey — creating something that feels both grounding and a little special.

They’re the kind of biscuit you make “just because,” and then suddenly they’re gone.

Why These Biscuits Work (Even for Savoury People!)

• Light, delicate, and not overly sweet

• Made with simple, clean ingredients

• Naturally gluten-free

• Perfect with tea, coffee, or as a quick snack

• A lovely way to explore Aotearoa-inspired flavours at home

Kānga Parāoa (Cornflour Biscuits) – Gluten-Free Māori Style

Traditionally, kānga parāoa includes both cornflour and wheat flour, but this version keeps things entirely gluten-free while still delivering that classic melt-in-the-mouth texture.

Ingredients (Makes ~12 biscuits)

• 1 cup cornflour (cornstarch)

• ½ cup arrowroot powder

• 1 teaspoon gluten-free baking powder

• ¼ cup coconut sugar or raw cane sugar

• 100g butter or coconut oil (solid)

• 1 tablespoon golden syrup or mānuka honey

• 2–3 tablespoons milk (dairy or plant-based)

• Pinch of salt

Method

Preheat your oven to 180°C (350°F).

In a large bowl, sift together the cornflour, arrowroot powder, baking powder, and salt.

Rub in the butter or coconut oil until the mixture resembles fine breadcrumbs.

Stir in the sugar.

Add the golden syrup (or mānuka honey) and enough milk to bring everything together into a soft dough.

Roll the dough out between two sheets of baking paper to about 5mm thick.

Cut into your favourite shapes using a biscuit cutter.

Place on a lined baking tray and bake for 12–15 minutes, until lightly golden.

Allow to cool on a wire rack — they’ll firm up beautifully as they cool.

Clean Eating & Cultural Notes

One of the things I love most about this recipe is how it reflects a deeper connection to the land — something that sits at the heart of Aotearoa’s food culture.

Using ingredients like cornflour and mānuka honey keeps things simple, natural, and nourishing. The honey adds a gentle, distinctive sweetness (and a little bonus of natural goodness), while avoiding overly processed sugars keeps these biscuits aligned with a clean eating approach.

It’s about honouring ingredients, not overcomplicating them.

Optional Variations

• Add a little lemon zest for a fresh twist

• Sprinkle with sesame seeds before baking for a subtle savoury edge

• Swap coconut sugar for maple sugar for a slightly deeper flavour

• Sandwich two biscuits with a thin layer of nut butter for a more indulgent snack

Final Thoughts

These biscuits are proof that sweet treats don’t have to be overly rich or sugary to be satisfying — even for someone like me who usually skips dessert.

They’re simple, comforting, and perfect for sharing. Whether you’re baking with family, enjoying a quiet tea break, or just exploring something new, this recipe brings a little taste of Aotearoa into your everyday kitchen.

And yes… I’ll admit it — I always end up reaching for a second one.

If you give them a try, I’d love to hear how they turn out or any little twists you add along the way.

Until next time — keep it clean, keep it simple, and keep dreaming.