Chestnut Chocolate Cream Biscuits
It just seems the right time of year for chestnuts – I can’t get them out of my mind or my stomach! I saw this recipe over at Mainly Baking a couple of weeks ago and knew I was going to have to make these. Well now I’ve gone and done it. Suelle in her turn had got the recipe from Dan Lepard. I’ve obviously been somewhat slow on the uptake as I hadn’t really come across this baker before but will not be so remiss in future.
- Creamed 200g unsalted butter with 150 light muscovado sugar.
- Stirred in (took quite a bit of stirring) 200g sweetened chestnut puree.
- Added 200g wholemeal flour and 1/4 tsp baking powder.
- Combined mixture until a dough had formed, then put this into the fridge for 1/2 an hour to settle.
- Rolled dough out to 1/2 cm and cut into small (about 5 cm) rounds – I made 24.
- Placed onto a lined baking sheets and baked in a preheated oven at 180C for 17 mins until golden (should have been at a 150C for 35 minutes, but I didn’t read the recipe very carefully and only discovered this later).
- Realised when I took these out of the oven that I was meant to sprinkle cocoa over the biscuits before cooking – oops. I quickly did this whilst they were still hot and this seemed to work well. Actually, I think this was better as there was no danger of burning the cocoa.
- Transferred onto a wire rack and left to cool.
- Meanwhile melted 100g 85% chocolate (think I will use 70% when next making these as slightly too chocolatey for my taste).
- Mixed in 50g butter, a sloosh of cream and a slug of brandy.
- Finally mixed this together with 100g sifted icing sugar.
- Sandwiched cooled biscuits with a generous layer of chocolate cream.