Chestnut flour shortbread

A short time ago I bought some chestnut flour, but wasn't sure what to do with it. Someone suggested using to substitute some of the plain flour in shortbread, so this is what I have done.

Chestnut flour shortbread

Servings:	Serves 5 - Makes about 24-30 biscuits, depending on size
Calories per serving:	713
Ready in:	1 hour 30 minutes
Prep. time:	30 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review Strange, but nice 4.3/5 Made this a few years ago, thanks Julia. Can't find chestnut flour anymore. Maybe I can make some next season using freshly roasted chestnuts? Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300g butter
• 120g caster sugar
• 300g plain flour
• 100g chestnut flour
• 60g rice flour or ground rice
• 10 g Sugar for rolling and sprinkling

Mise en place

• Preheat the oven to 140° C (257° F - gas 1), [fan oven 120° C & reduce cooking time by 10 mins per hour]

Method

1. Cream the butter and sugar together until smooth.
2. Add the flour and work into a dough.
3. Roll out into a rectangle or a round on a sugared work surface until it is 1cm thick.
4. Place on a greased baking tray and cut into fingers or triangles.
5. Allow to chill in the fridge for 20 minutes.
6. Bake for 50-60 minutes and when cooked, place on a wire rack.
7. Sprinkle with sugar and allow to cool.

Variations

I sprinkled my biscuits with lavender sugar. Try various flavoured sugars.

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