Chestnut Biscuits with a Chocolate Cream Filling
Recipe for hearty and robust biscuits filled with a rich dark chocolate cream. Ideal festive party fare to go alongside a glass of mulled cider.
After Dinner, Afternoon Tea
biscuits, chestnuts, chocolate, filling
Choclette @ Tin and Thyme
unsalted butter - softened
light muscovado sugar
sweetened chestnut puree
cocoa powder for dusting
a slug of brandy
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.
Recipe from Choclette @Tin and Thyme