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 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 I’ll not be so remiss in future.
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 biscuits. 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 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
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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chestnut Biscuits. PIN IT.
Chestnut Biscuits – The Recipe
Chestnut Biscuits with a Chocolate Cream Filling
- 200 g unsalted butter - softened
- 150 light muscovado sugar
- 200 g sweetened chestnut puree
- 200 g wholemeal flour
- ¼ tsp baking powder
- cocoa powder for dusting
- 100 g 70% chocolate
- 50 g butter
- 25 ml double cream
- a slug of brandy
- 100 g icing sugar
- Cream the butter and sugar together until light and fluffy.
- Stir in the chestnut puree. This bit can be a bit tough, but persevere.
- Add the flour and 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.
- Meanwhile melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water.
- When fully melted, mix in the butter, cream and brandy.
- Finally sift in the icing sugar and mix.
- Sandwich the cooled biscuits with a generous layer of chocolate cream.