Double Chocolate and Chestnut Sandwich Biscuits Recipe

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.

Yields: 12

Prep Time: 30 mins

Process Time: 15 mins

Total Time: 45 mins

Calories per Serving: 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

Line 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.
Next 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.
Preheat 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.
Meanwhile 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.
Pipe 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.