Spiced Chestnut & Dark Chocolate Sablé Biscuits

What Makes This Special

These sophisticated sablé biscuits seamlessly unite British biscuit tradition with French technique, highlighting autumn’s earthy chestnut and the deep richness of dark chocolate. The slow-bake method draws out their delicate snap and accentuates the warm spice blend, while a hint of burgundy from dried sour cherries provides visual intrigue and a subtle tartness. Each bite delivers melt-in-the-mouth texture, roasted nutty notes, and pools of molten chocolate, making these a showstopper for any autumn gathering.

Ingredients

Every ingredient has a purpose here: butter creates short, tender crumb; chestnuts provide a subtle, creamy sweetness and autumnal depth; chocolate appears both as cocoa and as chunks for maximum flavor complexity. Warm spices and a touch of sea salt amplify the chocolate’s complexity, while sour cherries (optional but recommended) nod to burgundy hues and add a wonderful contrast.

For the Sablé Dough

• Unsalted butter (100g): The backbone of a sablé, essential for the classic crumbly texture.
• Icing sugar (60g): Dissolves easily for a super-fine, melt-in-the-mouth crumb.
• Egg yolk (1): Adds richness and helps bind the dough without toughening.
• Vanilla bean paste (1 tsp): Enhances sweetness and warmth.
• Chestnuts (90g): Roasted, peeled, and finely chopped or blitzed for subtle, earthy flavor.
• Plain flour (110g): Provides structure, keep it low-protein for tenderness.
• Cocoa powder (20g): Dutch-processed for pure, intense chocolate taste.
• Cinnamon & allspice (¼ tsp each): Lend warmth and complexity.
• Sea salt (⅛ tsp): Balances sweetness and intensifies flavors.
• Dark chocolate (80g): Half melted into the dough, half chopped for textural contrast.
• Dried sour cherries (30g, optional): Provide tart bursts and a burgundy accent.
• Demerara sugar (30g): Rolled on edges for extra crunch and sparkle.

Instructions

Step 1: Prepare Chestnuts and Chocolate

Finely chop or pulse chestnuts in a food processor until crumbly (avoid paste). Melt 40g of the dark chocolate gently over a bain-marie or in short bursts in the microwave; set aside to cool slightly. Chop the remaining 40g chocolate into small (5mm) chunks for mix-ins. If using, chop dried sour cherries.

Why: Roasted chestnuts must be finely chopped so they disappear into the dough, giving subtle texture and flavor without making it sticky. Dividing the chocolate gives both rich undertones (melted) and luscious pockets (chunks).

Step 2: Cream Butter and Sugar

In a stand mixer fitted with the paddle, cream the softened butter and icing sugar on medium speed (about 2–3 min) until pale and fluffy. Scrape down the bowl. Beat in the egg yolk and vanilla paste until fully incorporated.

Why: Proper creaming aerates the butter, resulting in a delicate, crumbly texture characteristic of sablé biscuits.

Step 3: Incorporate Chestnut and Melted Chocolate

With the mixer on low, add the chopped chestnuts and cooled melted chocolate; mix until just combined.

Why: Incorporating chestnuts and chocolate at this stage evenly distributes their flavors without overmixing.

Step 4: Sift Dry Ingredients & Combine

In a separate bowl, sift together the flour, cocoa powder, cinnamon, allspice, and sea salt. Add to the butter mixture. Mix on low speed or by hand until just incorporated. Fold in chocolate chunks and cherries (if using) with a spatula.

Why: Sifting ensures even spice distribution and prevents lumps; minimal mixing preserves the sablé’s tender crumb.

Step 5: Shape & Chill Dough

Turn dough onto a sheet of parchment. Shape into a tight log about 4cm diameter (use a ruler for precision). Roll in demerara sugar to coat the outside. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours (or freeze 45 min for speed).

Why: Chilling solidifies butter, making the dough easy to slice and helping the biscuits hold their shape in the oven. Demerara sugar gives a crisp, sparkly edge.

Step 6: Slice & Arrange

Preheat oven to 140°C (fan) or 150°C (conventional). Line a tray with parchment. Using a sharp knife, slice the dough into 8mm-thick biscuits, rotating the log every few slices to maintain roundness. Arrange biscuits at least 2cm apart on the tray.

Why: Slicing cleanly and evenly ensures uniform baking and a professional finish.

Step 7: Slow-Bake to Perfection

Bake on the middle shelf for 28–32 minutes, rotating midway. Biscuits should look set but not dried (they’ll firm as they cool). Cool on tray 10 min, then transfer to a wire rack.

Why: Slow baking gently dries the sablé, preserving crumbly texture and preventing overbrowning, while allowing chocolate pools to remain soft.

Step 8: Finishing Touches

When fully cool, serve as is, or dust lightly with extra cocoa powder for a sophisticated, deep finish. Enjoy with strong tea or espresso.

Pro Tips

• Chestnut Texture: Use pre-roasted, vacuum-packed chestnuts for ease. If roasting fresh, ensure they’re fully cooled before chopping.
• Chocolate Quality: Use high-quality dark chocolate (70% cocoa or more) for both melted and chunked chocolate—this delivers superior flavor and melt.
• Even Slices: Warm your knife under hot water, dry, then slice for cleaner edges. Rotate log to maintain roundness.

Troubleshooting

Problem? Dough is too sticky to slice cleanly. Solution: Chill the wrapped dough longer, or freeze for 10–15 minutes; it must be very firm for neat slices.

Another issue? Biscuits spread excessively or lose shape. Solution: Ensure your dough is thoroughly chilled before slicing, and the oven is preheated. Overmixing can also cause spreading—so stop mixing as soon as dry ingredients are incorporated.

Variations

• Chestnut & Orange: Add finely grated zest of 1 orange to the dough for a perfumed, citrusy lift.
• Hazelnut Swap: Substitute roasted hazelnuts for chestnuts for a deeper, more pronounced nut flavor.
• Double Chocolate: Increase cocoa to 30g and add 20g more chocolate chunks for pure chocolate indulgence.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 6 days. For longer storage, freeze baked biscuits (well-wrapped) for up to 2 months; thaw at room temperature and refresh briefly in a low oven if desired.

These advanced autumn biscuits are a masterclass in chocolate and nut artistry—perfect for elevating your biscuit tin or gifting to fellow baking enthusiasts.