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Servings 16
Calories 450 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

  • 175 g soft salted butter
  • 50 g caster sugar
  • 0.5 tsp ground allspice
  • 150 g self raising flour
  • 25 g cocoa powder
  • 220 ml double cream, lightly whipped
  • 50 g icing sugar
  • 50 g tinned chestnut puree, vanilla extract
  • 20 g cocoa powder

Instructions
 

  • Preheat the oven to 180 Degrees C gas 4.
  • Place a piece of silicone paper onto a baking sheet.
  • Next, place the butter, cocoa powder, allspice and sugar into a mixing bowl.
  • Beat together until light and fluffy, and then fold in the flour and mix to well.
  • Fill a piping bag with a 1cm fluted nozzle and pipe 16 circles about 4cm wide.
  • The biscuits will spread slightly when cooked, so you don't have to worry too much.
  • Bake for 10 minutes then remove from the oven, do not try to move the biscuits straight away as they will break, so leave to cool.
  • Make the filling by whipping the cream and chestnut puree together, then adding the sugar and cocoa powder.
  • Sandwich the cooled biscuits together and then dust with icing sugar.
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Nutrition Facts
Chocolate & Chestnut Creams
Amount per Serving
Calories
450
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Cholesterol
 
97
mg
32
%
Sodium
 
17
mg
1
%
Potassium
 
188
mg
5
%
Carbohydrates
 
38
g
13
%
Fiber
 
3
g
13
%
Sugar
 
14
g
16
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Biscuits, Chocolate
Cuisine British, Winter
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