There is a cake called ‘Mont Blanc Cake’ in Japan. This cake means a lot to me because I have a very special memory about it. Every time when I think about it, I become emotional. When I want to make ‘Mont Blanc Cake’, I purchase a jar of Sweetened Chestnut Paste, and always end up having some leftover for a long time. This is a recipe to use up the leftover Sweetened Chestnut Paste.


Makes

24 Cookies

Ingredients

125g Butter *softened
1/4 cup Caster Sugar
1 pinch Salt
1 Egg Yolk *OR 1/2 Egg
1/2 cup Sweetened Chestnut Paste
1 tablespoon Rum
1 & 1/2 cup Self-Rising Flour
1/2 cup Almond Meal

Method
  1. Beat softened Butter, Sugar and Salt until smooth and well combined. Add Egg Yolk, Sweetened Chestnut Paste and Rum, and mix well until creamy. Add Self-Rising Flour and Almond Meal, and mix well.
  2. Roll the dough into 24 balls, about 3cm size, and flatten each ball slightly into a 1cm thick disc. Place on the tray(s) lined with baking paper.
  3. Bake in the preheated oven at 180℃ for 15 to 20 minutes OR until nicely browned. Cool on a wire rack.