Having grown up in a very Italian family, I love roasted chestnuts in winter. Nonno used to make them for us when we were kids, and I loved sitting at their dinner table, digging my little fingers in the split in the shell, peeling the charred layed off those golden little nuggets, and eating them until dad said I couldn’t have any more because I’d be sick. So, when I found St Dalfour at the Good Food and Wine Show a few weeks ago selling chestnut jam, I got more than a little bit excited. I only bought one jar, and have been kicking myself ever since!
I’ve been using a spoonful of it to mix through my porridge, along with a handful of blueberries and a sprinkle of cacao nibs, but I wanted to make something sweet to eat with a cup of tea as it gets colder. I also wanted something quick and easy, that I could make whenever I wanted them without having to get changed out of my PJs to go buy ingredients for. Same base recipe as the lemon cookies I posted a few weeks ago, but the secret ingredient is absolutely the jam – find a way to get your hands on some!!
– 100g butter, softened
– 100g caster sugar
– 1 egg yolk
– 200g plain flour
– 1 tsp baking powder
– St Dalfour chestnut jam!
1. Preheat oven to 170° and line an oven tray with baking paper.
2. Beat the butter and sugar with an electric mixer until thick and creamy, followed by the egg yolk until completely smooth and combined.
3. Stir in the flour and baking powder until combined.
4. Roll the dough into balls (about tablespoon size works well) and space them out on the oven tray.
5. As the recipe might imply, press your thumb into the centre of each cookie to make space for the jam, and drop a little jam in each thumbprint.
6. Bake for 15min, or until golden brown.