Easy to make chestnut cookies (made with chestnut flour & chopped roasted chestnuts among other ingredients).
Chestnuts are a Fall staple. You can add them to almost every dish – sweet or sour. And that’s exactly what I did last year. I added chestnuts to almost everything because I wanted to explore new flavor combos. The following recipe is very straight forward, though.
Please note: You will need a hand mixer.
-4 tablespoons of softened unsalted butter (or use salted butter and skip the salt later in a recipe)
– 1/4 cup or 32 grams of granulated sugar
-1 teaspoon of vanilla extract
– 1 teaspoon of salt or sea salt
-1 large whisked egg or 2 small ones
-1/3 cup or 43 grams of a chestnut flour
-a teaspoon of baking soda
-3 roasted peeled chestnuts(chopped)
-1/3 cup (43g) of all-purpose flour
-1/4 cup of milk (60 ml)
-1teaspoon of xanthan gum powder
-3 teaspoons of cocoa powder
In a large bowl, mix all the dry ingredients (except chopped chestnuts). Add milk, softened butter, vanilla extract, whisked eggs and mix it all well using a hand mixer. You can throw chestnuts into the mix now, or sprinkle them over cookies just before baking. Use a tablespoon to scoop the mix from the bowl and drop a spoonful or two onto the greased baking tray (or onto the tray layered with baking parchment).
You can try to form a circle or make different cookie shapes. Sprinkle some chopped chestnuts over each cookie. Please remember, thicker cookies may need more time in the oven. Thin ones, on the other hand, are easier to burn. Bake your batch for about 15 minutes in 200°C (392°F )or until a skewer comes out clean. Let your cookies cool off on the baking rack for a little bit and dig in!
You can store your cookies in the fridge to keep them fresh for longer.