If you love a little heat with your sweet then these delightful cookies will be right up your alley. The secret ingredient in these tasty treats is the chestnut flour, grown and milled in Nannup. Chestnut pairs beautifully with coffee so brew yourself a strong espresso and enjoy a mild morning or afternoon lift.
140g plain flour
100g Chestnut Brae chestnut flour
1/2 tsp salt
1 tsp bicarbonate of soda
120g unsalted butter
6 tsp ginger, ground
1/4 tsp clove, ground
180g dark brown sugar
demerara sugar (optional)
Place flours, salt and bicarbonate of soda in a bowl and whisk to combine.
Melt the butter in a medium saucepan.
Stir in the ginger, clove, sugar and syrups until smooth.
Beat in the egg.
Add the butter mix into the bowl with the dry ingredients and fold through.
Pop the bowl in the fridge to chill and firm slightly (15 minutes).
Pre-heat oven to 160°C (140°C fan-forced).
Line two baking trays.
Roll 25g of dough into balls then roll through a plate of demerara sugar.
Place balls on preprered trays, leaving 4cm between each one, gently press down with your fingers to flatten slightly.
Bake for about 25 minutes, until cracking all over the top. Opt for a slightly under-cooking rather than an over-cooking to achieve a moist centre.
Cool on the tray.
Try these cookies sandwiched with vanilla bean ice cream.
These cookies only need to be made small as they are a real sugar hit.
Chestnut flour also works beautifully in breads, pancakes, crepes and pasta dough.
Preparing the dough by hand, rather than using an electric mixer, ensures a softer biscuit crumb.
Recipe and styling by Kate Flower for her cookbook A Local Table III, photography by Craig Kinder Photography. Visit the Southern Forests Food Council office or online store to purchase a copy.