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.
Servings: 12 filled biscuits
Calories: 378kcal
Ingredients
Biscuit Dough
- 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
Chocolate Cream
- 100 g 70% chocolate
- 50 g butter
- 25 ml double cream
- a slug of brandy
- 100 g icing sugar
Instructions
Biscuit Dough
- 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.
Chocolate Cream
- 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.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.
Nutrition
Calories: 378kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 38mg | Potassium: 233mg | Fiber: 3g | Sugar: 22g | Vitamin A: 560IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg