Prep Time:20 mins
Cook Time:12 mins
These little biscuits are very Italian, I think they are very subtle in their flavour and are all about the chestnut! We love the subtle sweetness of chestnut that comes through. If you prefer more flavour you can add some spices to the mix but we love them as they are below.
They are best eaten about 30 minutes after baking and don't store well, so only make what you are going to eat and keep the rest of the dough in an airtight container in the fridge ready for the next batch!
- ²⁄3 C chestnut flour*
- 1½ C gluten-free self-raising flour (like Doves)
- ¹⁄8 C sunflower spread (like vitalite)
- ¹⁄8 C trex
- 2 Tbs soft brown sugar
- ¾ C m!lk alternative (we use koko a coconut m!lk)
Preheat the oven to 200°C (fan) and prep a baking tray with some baking paper.
Combine the flours in a mixing bowl.
Cut in the two fats. I use the K beater on my kenwood chef to mix them to a breadcrumb consistency - but you can rub through fingers (like making pastry).
Stir in the soft brown sugar. Then make a well in the centre for the m!lk alternative. Again I use the K beater on my kenwood chef to bring the dough together. As soon as it is combined stop working it.
Roll the mix into small balls and place on the prepared baking tray. Press these all down with two fingers to create little biscuits. Only make as many chestnut cookies as you will eat - place the rest of the dough in an air-tight container and store in the fridge until you want to make the next batch.
Pop into the oven for 12 minutes. Once they are cooked place on a cooling rack. When they are cool (after about 15 minutes) get stuck in and share with your friends who helped you forage.