Linzer Cookies Recipe

A traditional Christmas cookie veganised! A light and buttery shortbread style cookie with a yummy jammy filling.

These Linzer cookies are very much like a shortbread but they are made with almond flour as well as plain flour, so they have a slightly nutty hint and a very light and deliciously delicate texture.

This recipe makes around 10 sandwich cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 10 sandwich cookies

Cookie ingredients;

200g plain flour

100g almond flour or ground almonds

1 tsp cinnamon

90g granulated or caster sugar

200g vegan block butter - not spreadable!

You will also need 10 tsp of a jam of your choosing or a spread like Biscoff or vegan Nutella

You will also need; a mixing bowl, baking tray, baking paper, rolling pin, circular cookie cutter and small festive shape cutters, clingflim

---

Method

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding all the dry ingredients into your mixing bowl

4. Add the vegan butter and use your fingers to crumble the butter into the dry mixture

5. Once the mixture looks like breadcrumbs, use your hands to bring the dough together. Try not to overwork the dough as this will make your cookies have a tough texture

6. The dough is very soft, so wrap the dough in clingfilm and chill it in the fridge for at least 30 minutes to make it easier to roll out

7. Once your dough is chilled and firmer to work with, lightly flour your work top and roll out the dough to around 5-8mm thick

8. Cut out your circle shapes, making sure you have enough to make both halves of each sandwich. I got 20 circles out of the dough, which made 10 sandwiched cookies

9. With half of the circle shapes, use your small festive cookie cutters to cut out a little shape in the middle of the circle. These will become the 'tops' of each sandwich cookie

10. Bake the cookies for around 12 minutes at 180c until lightly golden

11. The cookies will be soft to touch while they are hot, so leave them to cool before sandwiching together

12. Once the cookies are cool, place a tsp of jam onto each plain circle cookie and use the back of the spoon to spread it out

13. Place one of the festive shape cut out cookies on top to make the sandwich cookie

14. Repeat until all the cookies are filled with jam and sandwiched together

15. Dust with a little icing sugar to finish

16. Eat and enjoy!

Tips & Tricks!

• This recipe needs a block style vegan butter as a spreadable butter will make the dough too wet. I used Flora unsalted black butter.

• You can fill this biscuits with any flavour jam or spread you would like. Biscoff spread or vegan Nutella would make a yummy non-traditional filling!

• If you don't have any small festive shape cookie cutters, you could use a small star shape or leave the cookies as plain circles instead - they'll still taste delicious!