These crisp chestnut cookies are a Japanese tea-time treat made by combining chestnut purée with flour and butter, shaping the dough into small balls, and baking them. A dairy-free version is also possible, and the cookies are easy to pack in lunchboxes.
Beat the softened butter with the sugar. Add the chestnut purée and mix. Add the flour, cinnamon, and baking powder, then bring the dough together until smooth without over-kneading.
Take small portions of dough, shape them into balls, and space them out on a parchment-lined baking pan.
Bake in an oven preheated to 170°C / 340°F for 18 minutes, until the edges are lightly browned. Let the cookies cool on the tray for 5 minutes before serving.
Do not overwork the dough, or the cookies will become hard. Do not extend the baking time; remove them when the edges are lightly browned, as they will continue to cook after leaving the oven. Allergens: wheat (gluten) and milk (butter).
Kestane tadı gerçekten öne çıkıyor, iş kutusuna koyduğum 6 kişilik porsiyon hızlıca tükendi.
Tereyağını editör notundaki gibi hindistan cevizi yağıyla değiştirdim, doku gerçekten biraz daha gevrek çıktı ama tadı yine çok güzeldi; süt alerjisi olan yeğenim de yiyebildi.
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