A kick of flavour from around the World.

Chestnut shortbreads with chocolate whisky glaze

Chestnut shortbreads with chocolate whisky glaze are made entirely with chestnut flour. They are easy and gluten-free!

Are you tired of making the same cookies over and over again? I mean chocolate chip cookies or sugar cookies are great but we all been there and made them. It is time to go to a new territory and discover new flavours and new ingredients.

So here I encourage you to make these simple- yet sophisticated chestnut shortbreads cookies with chocolate and whisky glaze.

Chestnut shortbreads with chocolate whisky glaze

How to make Chestnut shortbreads with chocolate whisky glaze?

In order to make these shortbread cookies, you need to make chestnut paste. You can find recipe for homemade chestnut paste on my blog.

These shortbread cookies are made entirely from chestnut flour and homemade chestnut paste which gives these cookies a very distinct flavour and texture. In order to make these beautiful shortbreads you need to mix all the ingredients. You should get a crumbly cookie dough, which then you have to shape in a log and cover in a cling film. Cookie dough needs to chill for at least 3 hours but ideally overnight. Then you slice it and bake it.

For the glaze, just mix melted chocolate and whisky. You can omit whisky if you wish.

Chestnut shortbreads with chocolate whisky glaze

What do the shortbreads taste like?

These chestnut shortbreads with chocolate whisky glaze are yummy. The chestnut flavour is very distinct and unique. These cookies have earthy, I would even say an umami flavour and are not very sweet. The chocolate and whisky glaze elevates these cookies and add the depth of flavour. The texture is quite sandy.

Chestnut shortbreads with chocolate whisky glaze

Sometimes it is good to walk off the beaten path and try something new, like the below recipe. I hope you will give it a go.

If you are looking for more recipes with chestnuts I can recommend you the following:

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Enjoy!

Recipe source – my own.

Enjoy!

Chestnut shortbreads with chocolate whisky glaze

Gluten free shortbread cookies made entirely with chestnut flour. Topped with dark chocolate and whisky glaze. Sophisticated flavour in a cookie.

Prep Time 15 mins Cook Time 20 mins Rest Time 180 mins Total Time 3 hrs 35 mins Difficulty: Intermediate Servings: 25 Best Season: Winter

Ingredients

Shortbread cookies

Glaze

Instructions

Making shortbread cookies

  1. Cream butter in a bowl until soft, about 5 min.

  2. Add sugar and cream for about 2 minutes.

  3. Add chestnut flour and chestnut paste and mix until you get crumbly cookie dough.

  4. Spread cling film on a flat surface.

  5. Place the cookie dough on a cling film and press it into a log.

  6. Wrap the cookie dough into a cling film and roll the log until you get an even shape.

  7. Place the log in the fridge for at least 3 hours or overnight.

  8. When you are ready to bake, prepare 2 large baking trays lined with baking paper and set aside.

  9. Preheat your oven to 160C° fan.

  10. Take the log from the fridge and slice it into an about 0.7 cm portions.

  11. Arrange the cookie dough slices on the prepared baking sheets making sure you leave some space in between as cookies will spread a little bit.

  12. Bake the cookies for about 20 min until golden on the edges.

  13. When cookies are ready, let them cool on a baking tray. They may be crumbly if you try and remove them from baking tray while hot.

  14. After about 20 min transfer cookies on a cooling rack and let them cool down completely.

Making chocolate and whisky glaze

  1. Melt chocolate over a water bath and let it cool down for 2 min.

  2. Slowly add whisky to the chocolate and mix until fully combined.

  3. Using a piping bag, pipe the glaze on the cookies.

  4. Store in the fridge for up to a week or freeze for up to 2 months. Bring to room temperature before serving.

Keywords: boozy, chestnuts, chocolate cookies, cookies, Christmas cookies, gluten-free
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Min

Share it on your social network