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Christmas Shortbreads with Chestnut Cream

Makes 24


  • 2 cups plain flour
  • 1 cup cornflour
  • pinch salt
  • 1/2 cup caster sugar
  • 250g Australian unsalted butter, cubed
  • 100g Australian unsalted butter, softened
  • 3/4 cup chestnut puree
  • 1/2 cup icing sugar
  • 2 teaspoons liqueur of choice (eg. Frangelico, Amaretto)
  • icing sugar, for dusting
  • cocoa, for dusting
Download Recipe (PDF)


  1. Sift flours, salt and sugar together. Rub in butter until evenly dispersed and lightly press together to form a dough. Place between two sheets of greaseproof paper and roll out to 1cm thickness. Refrigerate for 10 minutes before cutting with Christmas shaped cutters. Place on a baking tray and bake at 200C for 15 minutes or until lightly golden. Allow to cool on a wire rack.
  2. For the Chestnut Cream, beat butter until light and creamy. Add chestnut puree, icing sugar and liqueur and beat until well combined.
  3. To serve, sandwich two biscuits together with chestnut cream, dust half with icing sugar and half with cocoa.


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