I don't often fuss around with individual cakes and biscuits that have several stages before they are complete; I'd much rather make a big cake or a traybake and portion it out as needed. However, today is the first day of the New Year and in the post-Christmas lull I had plenty of time to spare. I couldn't resist these neat little Chestnut Chocolate Cream Biscuits from Dan Lepard, which have the added advantage of using some of my Christmas leftovers.
I don't have a full size food processor, so I used my Braun mini-chopper and divided the chestnuts and sugar into two portions, then used an electric handmixer to beat in the butter.
I also used Tia Maria rather than brandy in the cream filling - it just happened to be the most suitable liqueur I had available.
I didn't have any problems with the recipe, and was really pleased with how well both the biscuits and filling turned out. They even look very similar to Dan's own photo on his site - always something of a surprise!
The biscuits have a very subtle flavour - I'm not sure I'd know it was chestnut - and the texture is soft and crumbly rather than crisp. The chocolate cream filling is really tasty and I'm sure I'll find a use for it with other biscuit recipes. My only tiny criticism is that, for me, there was too much filling for the number of biscuits made - I used the leftover filling to sandwich digestive biscuits together.