Chestnut Ginger Cookies

Uhm, did somebody say fall?

Despite how fall always reminds me of "back to school", it's definitely one of my favorite seasons.
The temperature is perfect, the leaves are changing colours, warm food, spices, sweaters?!
What's not to love?

Ginger cookies are the perfect season transitional food. I mean, other than pumpkin spice lattes...
They are just packed with so much flavour. They aren't too sweet, super soft and ridiculously easy to make.
But these aren't just regular ginger cookies, oh no.
These babies have Chestnut in them!

I had originally planned on making chestnut paste entirely from scratch. Including roasting the chestnuts myself... That plan fell through. The skins wouldn't come off completely, leaving me with a dirt tasting mess.
Scrap that.
Bought some pre-peeled chestnuts.
Way easier.

Sometimes it's just better to take the easy route. Would highly recommend just buying pre-packaged chestnuts. Or, even better just buy some chestnut paste?? Because let's be honest, who has the time?
But, just in case you do have the time, I have the recipe for you. Don't worry. (I quartered this recipe for chestnut paste.)

Chestnut Ginger Cookies

Makes about a dozen 3" cookies

120g         unsalted butter
5 tsp         ginger
1 tsp         cinnamon
1/2 tsp      nutmeg
1/2 tsp      ground cloves
160g         brown sugar
30g            corn syrup
40g            molasses
120g         chestnut puree
1 egg       
240g         a.p flour
1 tsp         baking soda
1/4 cup     sugar (for coating)

In a medium saucepan over low heat, melt the butter with the spices and sugars. Stir until smooth.
Add the chestnut puree and stir to remove lumps. Remove from heat and transfer to a heatproof bowl, let cool for 5 minutes.
Add the egg and stir to combine. Lastly, add the flour and baking soda. Stir to combine.
Place in fridge for about 20 minutes to firm up. Meanwhile, preheat oven to 325 degrees.
Scoop about a dozen 2 oz balls out and roll them in the sugar used for coating. Place on baking trays, 6 per tray, about 3" apart.
Bake for about 25 minutes, or until puffy and cracks form on the top. Remove from oven and let cool before eating.
Store in airtight container. Good for about 5 days after making. Enjoy!

Looking forward to the rest of fall and what flavours it has in store for me! Hope you try out these super pillowy cookies. They are to die for.

Cheers,

Elanne Boake