Chestnut Paste Cookies

Name: Chestnut Paste Cookies
Yield: 24 Cookies
Cuisine: British
Ingredients: 125 g Butter *softened; 1/4 cup Caster Sugar; 1 pinch Salt; 1 Egg Yolk *OR 1/2 Egg; 1/2 cup Sweetened Chestnut Paste; 1 tablespoon Rum; 1 & 1/2 cup Self-Rising Flour; 1/2 cup Almond Meal

Hiroko Liston @hirokoliston

Melbourne, Australia

There is a cake called ‘Mont Blanc Cake’ in Japan. This cake means a lot to me because I have a very special memory about it. Every time when I think about it, I become emotional. When I want to make ‘Mont Blanc Cake’, I purchase a jar of Sweetened Chestnut Paste, and always end up having some leftover for a long time. This is a recipe to use up the leftover Sweetened Chestnut Paste.

Hiroko Liston @hirokoliston

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Ingredients

24 Cookies

125 gButter *softened
1/4 cupCaster Sugar
1 pinchSalt
1Egg Yolk *OR 1/2 Egg
1/2 cupSweetened Chestnut Paste
1 tablespoonRum
1& 1/2 cup Self-Rising Flour
1/2 cupAlmond Meal

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Steps

1

Beat softened Butter, Sugar and Salt until smooth and well combined. Add Egg Yolk, Sweetened Chestnut Paste and Rum, and mix well until creamy. Add Self-Rising Flour and Almond Meal, and mix well.
2

Roll the dough into 24 balls, about 3cm size, and flatten each ball slightly into a 1cm thick disc. Place on the tray(s) lined with baking paper.
3

Bake in the preheated oven at 180℃ for 15 to 20 minutes OR until nicely browned. Cool on a wire rack.
4

*Note: You might be interested in why ‘Mont Blanc Cake’ is so special to me.

Mont Blanc Cake