try not to smudge the cocoa on top when you fill them

Chestnut chocolate cream biscuits

Rich double-decker biscuits sandwiched with a dark chocolate cream. Rely on a food processor here. Then you won’t need to sieve the mixture as any knobbly bits of chestnut will turn curiously tough during baking.

150g cooked peeled chestnuts, I use the tinned ones
200g unsalted butter, softened
175g dark soft brown sugar
225g plain flour
1/4 tsp baking powder
100g dark chocolate
125g icing sugar
25ml each double cream and brandy
cocoa to finish

Beat the chestnuts and the sugar in a food processor to a smooth paste then add 150g butter and puree again. Spoon this into a bowl, work in the flour and baking powder evenly then scrape onto a plastic sheet and chill for 30 minutes. Heat the oven to 150°C/fan 130°C/300°F/gas 2. Roll the dough to about 3/4cm thick and cut out small round biscuits about 5cm across. Lay these on a baking sheet lined with non-stick baking paper, and dust with cocoa. Bake for 35 minutes then leave to cool on a wire rack. Melt the chocolate then leave until barely warm but still soft. Beat the remaining 50g butter, cream and brandy with the chocolate until smooth then add the icing sugar and beat again. Spread a good dollop on the base of one biscuit then sandwich the other on top