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Chestnut shortbread

Submitted by Crafty Cookie 11 June 2009

Store in an airtight tin but not in the fridge.



6oz unpeeled weight chestnuts,1/4 pint milk,1 level teaspoon ground cinnamon,4oz unsalted butter (at room temperature),2oz runny honey,6oz wholemeal flour


1 Using a small but sharp knife make a slit in the bottom of each chestnut.
2 Place the chestnuts into a bowl.
3 Cover with boiling water, cover and leave for 5 minutes.
4 Peel off the chestnuts and place in a saucepan.
5 Pour the milk over the chestnuts.
6 Cover the saucepan.
7 Place the saucepan over a low heat and gradually bring the milk to boiling point.
8 Reduce the heat to a simmer and simmer for 20 minutes or until all of the milk has been absorbed by the chestnuts.
9 Mash the chestnuts.
10 In a large mixing bowl place the butter and the chestnuts.
11 Beat the mixture well with a wooden spoon.
12 Add the honey and cinnamon powder and beat again.
13 Pour over the flour.
14 Using your fingers work the flour into the butter mixture to form a soft ball of dough.
15 Flour a work surface and rolling pin.
16 Roll out the dough to 1/4 thick.
17 Dip a 2 1/2 cookie cutter into flour.
18 Stamp out as many shortbread rounds as you can.
19 Gather up the unused dough and re-roll and re-stamp.
20 Place the shortbread circles onto a floured baking tray.
21 Prick with a fork.
22 Bake at 180 degrees centigrade/gas mark 4 for about 15 minutes or until the shortbread is a lovely golden brown colour.
23 Place the baking sheet onto a wire cooling rack and allow to cool for a couple of minutes.
24 Transfer the shortbread off the baking tray onto the wire cooling rack.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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