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.