Gesztenyés tekercs

Ingredients

• 8¾ ozplain biscuitsfinely ground, for the dough; a little extra for rolling
• 5¼ ozmargarinemelted, binds the dough
• ¾ cupmilkbinds the dough instead of or alongside fat, add as needed (optional)
• 1¾ ozpowdered sugarfor the dough
• 2 tbspcocoa powderfor the dough
• 2 tbsprumdivided between dough and filling
• 3 tbspdesiccated coconutin dough and filling or for coating the roll
• 8¾ ozchestnut puréethawed, loosened with a fork, for the filling
• 4¼ ozbuttersoftened, room temperature, for the filling
• 3½ ozpowdered sugarfor the filling, adjust to taste
• 2¾ ozdark chocolatemelted as a glaze (optional)
• 2 tbspoilstirred into the melted chocolate (optional)

Method

1. Mix the dry ingredientsIn a bowl, mix the finely ground plain biscuits with the powdered sugar for the dough, the cocoa powder and some of the desiccated coconut.
2. Knead the biscuit doughAdd the melted margarine or butter and part of the rum, then knead everything into a pliable dough. If it's still too crumbly, work in a little milk at a time until it holds together without getting sticky.
3. Roll out the doughRoll the dough out into an even rectangle between two sheets of cling film, or on a single sheet dusted with a few extra biscuit crumbs, and trim the edges straight with a knife, then peel off the top sheet of film.
4. Beat the chestnut creamFor the cream, beat the soft, room-temperature butter or margarine with the powdered sugar until creamy. Work in the thawed chestnut purée, loosened with a fork, along with the rest of the rum and a little coconut if you like, then sweeten to taste with more powdered sugar.
5. Spread on the creamSpread the chestnut cream evenly over the dough, leaving a narrow strip free along the far long edge.
6. Roll it up tightlyLift the cling film the dough is lying on and use it to roll the dough up tightly from the long side, easing the film away from the dough as you go.
7. Coat or glazeIf you like, coat the roll in desiccated coconut now, or brush it with dark chocolate melted together with the oil.
8. Chill until firmWrap the roll in cling film and chill it in the fridge for 1 to 3 hours, until it's properly firm.
9. Slice and storeCut into thin slices with a sharp knife and keep any leftovers in the fridge.

Tips and variations

For a lighter dough, use only a little melted margarine and bind the dough mainly with milk, adding it a spoonful at a time until it holds together without sticking. For a fruitier version, knead vanilla sugar and a little apricot jam into the dough and, if you like, stir orange zest and juice into the cream. Rolled in desiccated coconut on the outside, that fruity roll looks nicely wintry. If you'd rather bake, make a sponge from eggs, sugar and flour, roll it up in a tea towel while still warm, and once it's cooled, fill it with chestnut cream loosened with a little milk. Our serving tip: divide the dough into two smaller rectangles, spread each with half the chestnut cream and roll them up separately, then serve the slices with a dollop of whipped cream.