Flour is made from hand-picked, wild foraged English Sweet Chestnuts that are collected from private organic farmland in rural Oxfordshire, they are then dried in our purpose build comercial dryer and shelled. They are then milled by hand 5x (decreasing grade) to a medium grain finish, direct into packaging.

Chestnut flour is a beautiful flour to work with, and lends its self to a variety of uses both sweet & savoury.

Great for bread & Biscuits (Please Note: Flour is made purely from sweet chestnuts and will not on its own make a bread loaf, needs to be mixed with bread flour).

For my Neadathal biscuit recipe then see info section, or why not search online for some great recipes.

Chestnut Flour 100% pure Hand-made English Produce

  • Neanderthal Recipe for Delicious Nutty tasting biscuits! Chestnut Flour is low Cal, low fat, and gluten free, high in complex B & C Vitamins.
    Suitable for vegetarians, vegans, Celiac's & even for people with nut allergens!
    Preparation Time: 5 mins
    Cooking Time: 15 mins (preheated oven at 180)
    Ingredients required for 10 x large cookies: 
    10 heaped tbsp's of chestnut flour.
    2 heaped tbsp's of raw porridge oats.
    2 heaped tbsp's of local honey (Marcham Honey used).
    2 heaped tbsp's of coconut oil

    Ok! Ready?
    just put all the ingredients in a bowl and mix/knead together well, using your hands (preferably washed prior) till you get a nice sticky ball, then pull into 10 pieces and splat them down onto some baking paper or a greased tray and flatten out and roughly shape, then chuck in the oven for 15 mins, and then remove, cool & enjoy. 

    PLEASE NOTE: For a more appealing look! The following work is involved.
    Put the dough on a piece of non-stick parchment paper on a large baking sheet. Put another piece of parchment over it. Roll out dough using a rolling pin directly on the piece of parchment. Take the upper piece of parchment off and cut out cookies with a cookie cutter.