Chestnut Biscuits with a Chocolate Cream Filling
Some biscuits are best for adults to savour and these chestnut biscuits fall into that category. The chocolate cream filling is very rich and made with dark intense chocolate. And the chestnut purée in the biscuits themselves is quite a delicious but sophisticated flavour.
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 chestnut biscuits. 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 I’ll not be so remiss in future.
Chestnut Biscuits
As is my won’t, I made quite a few changes to Dan’s recipe. Some of them, such as using wholemeal flour, were intentional. Others, however were not. For example, the original recipe stated dusting the biscuits with cocoa powder prior to baking. I managed to miss this bit, so dusted them immediately after whilst they were still hot instead.
In retrospect, I’m glad I did this because I also baked the biscuit dough at a higher temperature than Dan so I reckon the cocoa would have burnt and ruined these delicious chestnut biscuits.
Luckily, all went well and I was really pleased with these chestnut cookies. And, more to the point, so were my friends. The biscuits were soft rather than crunchy, but they held together well. The chestnut flavour comes through beautifully and I thought contrasted nicely with the dark chocolate filling.
Hearty, robust and rustic were CT’s adjectives. Just the kind of provender required after a session of chopping logs. Not that he’s up to this sort of activity just yet.
Other Chestnut Recipes You Might Like
- Chestnut brownies
- Chestnut cream meringue cake
- Chilli, chocolate & chestnut flourless cake (gluten-free)
- Chocolate chestnut cupcakes
- Chocolate chestnut log
- Mushroom & chestnut sausage rolls with mustard pastry
For more festive recipes, why not take a look at my Christmas category and my Gifts category?
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chestnut biscuits, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chestnut Biscuits. PIN IT.
Chestnut Biscuits with a Chocolate Cream Filling
Ingredients
Biscuit Dough
- 200 g unsalted butter softened
- 150 light muscovado sugar
- 200 g sweetened chestnut puree
- 200 g wholemeal flour (whole wheat)
- ¼ tsp baking powder
- cocoa powder for dusting
Chocolate Cream
- 100 g dark chocolate (I used 70%)
- 50 g butter
- 25 ml double cream (heavy cream)
- 1 slug brandy
- 100 g icing sugar
Instructions
Biscuit Dough
- Cream the butter and sugar together until light and fluffy.200 g unsalted butter, 150 light muscovado sugar
- Stir in the chestnut puree. This bit can be a bit tough, but persevere.200 g sweetened chestnut puree
- Add the flour and baking powder.200 g wholemeal flour (whole wheat), ¼ tsp baking powder
- Stir the mixture with a knife until a dough forms. Place in the fridge for half an hour to settle.
- Roll dough out to ½ cm in thickness, then cut into small (about 5 cm) rounds – I made 24.
- Place onto lined baking sheets and bake in a preheated oven at 170℃ (338℉, Gas 3) for 25 mins until golden.
- Sprinkle a little cocoa over the biscuits whilst hot. Allow to cool for a couple of minutes then transfer onto a wire rack and leave to cool completely.cocoa powder
Chocolate Cream
- Meanwhile melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water.100 g dark chocolate
- When fully melted, mix in the butter, cream and brandy.50 g butter, 25 ml double cream (heavy cream), 1 slug brandy
- Finally sift in the icing sugar and mix.100 g icing sugar
- Sandwich the cooled biscuits with a generous layer of chocolate cream.
These sound delicious. Need to go out and get the ingredients when the shops open, thanks,
Elisabeth – lovely idea to give mistakes such a positive slant.
Bare Cupboard – have you used your chestnut puree yet?
Cooee! These look deelish! I’ve had a tin of chestnut puree languishing in my cupboard for far too long. But I think I have found its final destination…
It’s great. I love the way that a mistake such as misreading the recipe (a familiar mistake for me) can turn out – with a positive response – for the best. Ah, there is a moral there for life…
Suelle, we need to do a taste test to find out if it does indeed work as well.
Kath glad to know there are other chestnut lover out there. I actually like the idea of a slug of rum, but I have loads of brandy that has been hanging around in the cupboard for some time and it seems a bit extravagant to buy some rum as well.
MaryMoh, chestnut puree is well worth trying.
Sweet Soul Creation – they were oh so yummy!
Mangocheeks, this was a first for me too and one I shall be repeating. I’ve got these down on the menu for my imagined underground tea room!
Chele, unfortunately they didn’t last very long as I took them over to friends for tea.
Janice, you can get chestnut puree online from Merchant Gourmet.
Caked Crusader, looking forward to seeing what you come up with with your chestnut puree.
Yay! I have some chestnut puree to use up!
Lovely looking biccies
I find it difficult to get chestnut puree, being limited to the supermarkets I can get to. They look great.
How professional do they look!!! Yumo, I could sink my teeth into one of those as I type ;0)
Choclette,
They look really really good. I’ve never had chestunt biscuits and can only imagine how they taste.
Perfect for this time of year.
oooo sooo yummy!!!
Looks very delicious. Wish I can some to go with my hot tea now! I have never tried chestnut puree. Hope to try it out soon. Thanks for sharing.
You and me both with the chestnut obsession! These look absolutely delicious and the chocolate filling sounds to die for. I like the slug of brandy! Dan Lepard writes regularly in the Guardian and does have lots of interesting recipes.
These look very good, Choclette. Interesting that using chestnut purée works as well as starting with whole chestnuts!