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.
Advertisement - Continue Reading Below
Yields:
12
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
226
Ingredients
For the biscuits
125 g unsalted butter, chilled and cubed
60 g golden caster sugar
150 g plain flour, plus extra to dust
25 g cocoa powder, plus extra to dust (optional)
For the filling
100 g white chocolate, melted and cooled
150 g chestnut purée, drained, we used Merchant Gourmet, see GH TIP
3 Tbsp. 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.
Per sandwiched biscuit:
Calories: 22g
Protein: 3g
Total fat: 12g
Saturates: 7g
Carbs: 26g
Total sugars: 14g
Fibre: 1g
48 of our favourite Christmas biscuit recipes to bake, gift or enjoy with a cuppa this festive season
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
