Chocolate, Chestnut and Cinnamon Biscuits

These biscuits have evolved from a gingerbread recipe I found that, of course, had sugar in (both brown and white AND golden syrup) and wasn’t suitable for people with a gluten intolerance. I have tried to make biscuits for my little boy before that were gluten and refined sugar free but they weren’t great, so I have been looking for a different recipe for a while. I first adapted the gingerbread recipe refined sugar and gluten free (and then chucked a load of sugar icing on top because it as Christmas!!) and realized that I had found the perfect base recipe!

In our Christmas fruit and veg delivery we were given some chestnuts and I wasn’t sure what to do with them. I decided in the end to make a puree to add to the biscuits and roasted them peeled them…then realized that we don’t have a blender anymore! So I chopped them as finely as I could and just added them to the mix. My little boy loved them, especially when I sandwiched two together with a mixture of peanut butter, cocoa powder and honey!

Some of the food from our fruit and veg delivery, including the chestnuts


225g gluten free plain four

125g ground almonds (if you don’t need it to be gluten free, just use 350g plain flour)

1tsp baking powder

1 tbsp ground cinnamon

2 heaped tbsps cocoa powder – I used the unsweetened type for baking

Finely chopped roasted and peeled chestnuts, I think I had around ten

125g butter

1 egg

4 tbsps honey (the original recipe called for golden syrup instead of honey, 125g brown sugar and 50g caster sugar)


Mix together the dry ingredients except the chopped chestnuts.

Dry ingredients… and the chestnuts, that I then had to pick out because I hadn’t rubbed the butter in

Rub the butter in to the dry ingredients until the mixture resembles breadcrumbs.

Add the chestnuts, stir them through until they are distributed evenly.

Whisk together the egg and the honey, then add them to the breadcrumb mixture, stirring first with a fork and then mixing with your hands until it forms a slightly sticky dough.

Leave in the fridge for 15 minutes.

Flour a surface  – you’ll need quite a bit of flour if it’s gluten free, it seems to get stickier quicker than I remember normal flour doing!

Roll out the dough as thick or as thin as you want your biscuits and then cut the in to the shapes you want.

Place them on a greaseproof-paper-lined baking tray and then bake for 10-12 minutes at 180 degrees.

Obviously, if you choose to go down the no sugar route, these biscuits won’t be as sweet as you are expecting, but they turned out quite nice!

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