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, 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.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.