Recently I went to buy food from our local wholesalers and while I was there I noticed an interesting product. They were selling chestnuts in packets. I have a vague memory of eating these yummy nuts at a Christmas market when I was a child. Apart from that I don’t think I’ve eaten them since. I was very interested to see what I could make with chestnuts so I decided to buy a packet.
My husband Howard and son Ted love my ginger biscuits. Therefore I always make these biscuits but I wondered what they would taste like with chestnuts in. Firstly, I roasted the chestnuts in the oven and then I made them into a puree. I then added the puree to the gingernuts to the biscuit mixture. The results were amazing and everyone really enjoyed these biscuits. To be honest I think I will be asked to make these delicious biscuits again. We loved them and we hope you do too.
Do you have a favourite seasonal biscuit and if so, what biscuit is it and why? Let me know in the comments below and please don’t forget to like and follow me.
Makes 24 – 36
- Mixing bowls x 2
- Electric whisk
- Mixing spoon
- Juicer or fork
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour x 100g, plus extra for dusting.
- Baking powder x 1 tsp
- Ground ginger x 2 tbsp
- Coconut sugar x 150 g
- Vegan butter, unsalted butter or ghee x 100 g
- Chestnut puree x 3 tbsp (see below for recipe)
- Almond Milk x 50mls (To be added at the end, if needed)
- Firstly remove the butter or ghee from the fridge an hour or so before you want to use it.
- Put the gluten free oats, almond flour, rice flour, baking powder, ginger, the blender.
- Blender all of these ingredients together until a fine flour is formed.
- While the ingredients are in the blender you may need to push them around the cup with the spatula the blender comes with.
- It will help to move and blend the ingredients.
- Pour the dry ingredients into the mixing bowl and set to one side.
- Next put the butter and sugar into a mix bowl and cream them together with the electric whisk.
- Add in the chestnut puree and again cream all the ingredients together with the whisk.
- Once the wet ingredients are combined together, add the wet ingredients to the dry ones.
- Form a large ball and use your hands to do so if you need to.
- If you find the mix is too dry, then add a little almond milk until the dough has stuck together.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and make your biscuits.
- Put the cut biscuits onto the chopping board and place into the fridge for 30 minutes.
- Meanwhile preheat the oven to 180°C or gas mark 4.
- After 30 minutes remove the biscuits from the fridge.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
Ingredient for the chestnut puree
- Chestnut x 250g
- Milk of your choice x enough to blend it until smooth
- Preheat the oven to 200ºC or gas mark 5.
- Put the chestnuts into the baking tray.
- When the oven has preheated put the baking tray into the oven.
- Roast the chestnut for about 25 – 30 minutes.
- Remove for the oven and leave to cool.
- Once the chestnuts are touchable place them into the blender.
- Add enough milk to cover the chestnuts and blend.
- You may need to add a bit more milk to make this puree smooth so add it a little at a time.
- When the chestnuts are smooth remove from the blender and store in an air tight container until ready to use.
- Any leftover can be stored in the freezer.
Roasted Chestnut and Ginger Biscuits were a big hit in our house. As I mentioned earlier Howard and Ted really liked these biscuits. They were very easy to prepare and bake. Plus the chestnut puree can be frozen and eaten when needed. These biscuits would make a lovely gift for a friend or relative too. Personally, I like to eat a couple after my lunch with a big mug of herbal tea. However you decide to eat these biscuits, as always, please enjoy. Thank you