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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
