Chestnut Shortbread

Buttery and perfectly tender, this classic shortbread is further enhanced by the addition of chestnuts giving it just a subtle hint of sweet nuttiness.

I used this inherited thistle mold but you can pick up a shortbread mold on ... you guessed it, Amazon! Alternatively, the dough can be pressed into a greased square or round pan. Just score with a knife and prick with a fork before baking.

Ingredients:

1 cup semi salted butter, at room temperature

2 cups flour

3/4 cup icing sugar

1 tsp coarse sugar

3.5 oz (100 g bag) cooked, chopped chestnuts

Cream the butter and set aside for a minute.

Sift the flour, icing sugar and salt together, then add in 4 or 5 additions to the butter. Once incorporated, add the chestnuts.

The dough will be a bit crumbly.

Just knead it a couple of times with your hands and wrap in plastic wrap. Chill 10 minutes.

If using a mold make a little powder puff with a piece of cheesecloth, an elastic and some icing sugar. Tap the mold with the puff to give it a little dusting. Take a portion of the cookie dough (I divided mine in 7 because it makes 7 or these 4" molds) and keep the rest refrigerated.

Gently press the dough into the mold then slice off the excess with a knife. Turn it over onto a parchment lined sheet and carefully start to release the edges with the point of a knife. The rest should fall onto the baking sheet. Dust the mold again and continue until all the dough is used.

Put the pan with the cookies in the fridge between fussing with each one so they keep their details. I just formed a rectangle cookie with the leftover dough.

Bake at 300°F for 20-25 minutes or until just barely golden.

Keep for yourself or wrap as gifts!

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