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.
Happy baking!
These look so easy to bake and with the lovely flavour of chestnut!
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Merry Christmas Bridget! I love anything chestnut. From simple roasting to savory and dessert. Western or oriental cooking. My mum likes to throw them into oriental soup with pork ribs. Love it all. Best wishes, danny.
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Dear Danny, I hope you had a wonderful Christmas and a great start to the New Year!
I also love anything chestnut; cakes, soups, caramelized or roasted… There are so many possibilities 🙂 I bet I would love your Mums Soup with pork ribs!
All the best for you too, warmly Bridget
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These look and sound so wonderful, Bridget, and I love the photos of those beautiful chestnuts!
I’ve missed receiving email notifications of your new recipe posts. Has email subscription feature been disabled?
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Dear Kimberly, sorry for my late reply. I was checking about the email notifications and you were right; the subscription feature had been disabled. I have no clue why and hope it will work again. Thank you for your support!
I wish you a lovely day, warmly Bridget
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Chestnut puree? How divine!!!
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I love chestnuts and chestnut purée is a quite nice addition for cakes and desserts. Warmly, Bridget
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Lovely lovely looking recipe! You’re photos are beautiful and I can’t wait to try these biscuits. I’ve just foraged a fresh batch of chestnuts and am definitely in need of some new recipes so these will be perfect! Thank you 🙂
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Thank you Trixpin, I’m glad you like it! I will definitely be trying your lovely recipe for the Pear and Chestnut tart, it looks delicious!
http://mercurialmonds.com/2014/10/18/foraged-pear-chestnut-tart/
Happy baking, warmly Bridget
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Such a warm atmosphere and delicious recipe!
sending you a little kiss & have a nice week ahead, Luana.
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Thank you Luana, so glad you liked it! kisses and hug back, Bridget
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