SHORTBREAD LINZER COOKIES
It may not be Christmas, but does it have to be? Do we really need an excuse for these Linzer cookies?
These are not traditional Linzer cookies as they are shortbread – but the idea is the same, with two biscuits, one with a hole showing the sandwiched jam inside!
Even though these are not traditional, the shortbread is still short, light and ‘buttery’ with sweet strawberry jam inside, making these perfect to have with your cup of tea – or just as a snack if you’re like me!
Preparation : 20 minutes
Baking Time : 15 – 20 minutes
Makes : 9 medium sized Linzer cookies (18 individual shortbread)
Ingredients
• 300g Plain Flour
• 200g Dairy-Free Butter
• 80g Caster Sugar
• 20g Icing Sugar
• 1 tsp Vanilla Extract
• Jar of Strawberry Jam to Fill
Method
Preheat the oven to 160C fan and line a baking tray with parchment paper.
Cream the butter and caster sugar (I use a standing mixer on a high speed with a whisk attachment).
Then add the flour, icing sugar and vanilla extract, mixing until it forms a dough (you may want to use the heat of your hands to help the butter soften some more).
When the mixture has formed a dough, roll it out on a floured surface to around 1/4 inch thick. Choose your preferred cookie cutter (I used a medium sized round cutter) and cut out your cookie shapes. Cut out an additional shape in the centre of half of the cookies for the tops and then place them all on the lined baking tray.
Bake the shortbread for 15 – 20 minutes.
Once out of the oven, transfer them to a rack and leave to cool before filling.
When they have cooled, place a spoonful (between 1 and 1 1/2 tsp) of strawberry jam onto the untouched shortbread, leaving a border around the edges. Then gently place the top of the cookie on top of the jam coated bottom half. Some jam may come out of the sides, but if you want to avoid that, just use less jam!
Sprinkle with icing sugar for some added sweetness and enjoy.
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
