Linzer Cookies

  • Linzer Cookies
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Rated 5 out of 5 based on 1 votes


  • 1 cup nuttelex, or another butter substitute
  • 1.5 cups g/f plain flour, sifted
  • 1/2 cup rice flour, sifted
  • 1/4 cup caster sugar
  • 1/2 tspn vanilla bean paste, or 1 tsp of vanilla extract
  • 1 pinch sea salt flakes
  • 6 tspn cherry jam, or another jam


Makes: about 10 cookies, Prep: 35-40 mins, Chill: 1hr, Cook: 12 mins, per batch, Assembly: 10 mins

1. Cream the butter and sugar, and then add in the vanilla and combine.
2. Sift in the flours, add the salt, and knead together with your hands. The mixture should be coarse and crumbly and then come together to form a dough.
3. Divide this dough into two balls, covering both with cling-wrap, and refrigerating them for an hour.
4. Preheat the oven to 160C (fan-forced), and line baking trays with baking paper.
5. Covering a clean and dry surface with g/f plain flour, roll out one ball of the dough, leaving the other in the fridge. Roll the dough out to be quite thin, so only about a few millimeters tall, making sure to roll gently and evenly,
6. Using your cookie cutter and apple corer, or an actual Linzer cookie cutter set, cut out at least ten cookies from your dough, using the apple corer to create the holes in the batch of top-cookies. Re-work the scraps only once, if you need to. But make sure to take note of how many tops you are making, as you will need to cut out the same for the bases.
7. Reserve the cut out centres, as these can be cooked too.
8. Bake this set for 10-12 mins, meanwhile, prepare the bases. Roll out the second lot of dough and cut out, placing them on a tray. Once the first batch has browned gently on the edges, remove and put in the bases for 10-12 minutes.
9. Allow the tops to cool on the tray before moving with a metal egg lifter to a cooling rack to cool. Repeat this with the bases.
10. Cook the small buttons, if you like, for about 5-7 minutes or until browned.
11. Once the top and bottom cookies have cooled, spread a layer of jam over the base, and this layer doesn’t have to be thick. Smother the top cookies with icing sugar and then pop them onto the bases, being careful not to smudge the icing, and press down gently to create the sandwich.
12. Fill the hole in the top cookie with extra jam, and serve.

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    by ANNA LINHART on 17/07/2013, 17:50