This delicate and crumbly French butter cookie is traditional in a round shape with a criss-cross pattern on the top of each cookie. A lovely treat on a cold, rainy Sunday afternoon with a cup of tea, coffee or hot chocolate.
Makes about 40 cookies
- 250 g flour
- 1/2 teaspoon baking powder
- 50 g sugar
- pinch of salt
- 150 g cold butter
- 1 egg
- 100 g chestnut purée
- 1 egg yolk and 1 tablespoon of milk
Add the flour, baking powder, sugar, salt and butter together and gently work with your fingertips until crumbly.
Then add the egg and the chestnut purée and knead the dough as much as necessary with your hands until the dough comes together.
Wrap the dough in a plastic foil and let it rest in a cool place for about 1 hour.
Preheat the oven to 200° C and line a baking tin with parchment paper.
Roll out the dough between two sheets of baking parchment until it is about 4 mm thick. Cut shapes with your favourite cookie cutter, then place the cookies on the lined baking tin. Repeat with the remaining dough.
With a fork or a toothpick make the criss-cross pattern on the top of each cookie and brush them with the whisked egg yolk and milk and bake them for about 10 – 15 minutes or until golden brown.
Transfer them to a wire rack to cool completely.