Chestnut purée adds a wonderful, sweet nuttiness to these rich and tender biscuits. If you aren’t a fan, you can sandwich your biscuits together with buttercream instead.
These deliciously light biscuits make for the perfect biscuits to serve your guests this festive season.
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Yields:
12
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
226
Ingredients
For the biscuits
125g
unsalted butter, chilled and cubed
60g
golden caster sugar
150g
plain flour, plus extra to dust
25g
cocoa powder, plus extra to dust (optional)
For the filling
100g
white chocolate, melted and cooled
150g
chestnut purée, drained, we used Merchant Gourmet, see GH TIP
3Tbsp.
icing sugar, plus extra to dust (optional)
Directions
Step 1Line 2 large baking sheets with baking parchment. For the biscuits, in a food processor whizz the butter, sugar, flour and cocoa powder until the mixture clumps together. Tip on to a lightly floured work surface and pat into a square. Roll out to a rectangle roughly 18 x 34cm rectangle, about 3mm thick. Trim edges to neaten.
Step 2Next slice the rectangle into 24 rectangles, each roughly 3 x 8.5cm. Carefully transfer the rectangles to the lined trays, spacing slightly apart. Chill for 30min.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 15min, or until the edges feel firm. Leave to cool on the sheets for 5min, then transfer to a wire rack to cool completely.
Step 4Meanwhile make the filling. In the small bowl of a food processor whizz all the ingredients until smooth. Chill to firm up a little, if needed.
Step 5Pipe or spread the filling over the bases of 1/2 the biscuits and gently sandwich together with the remaining biscuits. If you like, dust 1/2 of each biscuit with a little cocoa powder and icing sugar. Serve.
To store:
Keep in an airtight container at room temperature for up to 2 days.
GH Tip:
Leftover chestnut purée makes a wonderful addition to soups, stews, pastas and creamy puddings, too.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
