Chestnut flour shortbread
From Cookipedia
| Chestnut flour shortbread | |
|---|---|
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| Servings: | About 24-30 biscuits, depending on size |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 27th October 2012 |
A short time ago I bought some chestnut flour, but wasn't sure what to do with it. Someone suggested using to substitue some of the plain flour in shortbread, so this is what I have done.
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
- 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
- Cream the butter and sugar together until smooth.
- Add the flour and work into a dough.
- Roll out into a rectangle or a round on a sugared worksurface until it is 1cm thick.
- Place on a greased baking tray and cut into fingers or triangles.
- Allow to chill in the fridge for 20 minutes.
- Bake for 50-60 minutes and when cooked, place on a wire rack.
- Sprinkle with sugar and allow to cool.
Variations
I sprinkled my biscuits with lavender sugar. Try various flavoured sugars.
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