Chestnut flour shortbread

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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
Recipe author:JuliaBalbilla
First published:27th October 2012

Best recipe review

Strange, but nice


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


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

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]


  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.


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

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