What can be better than homemade Linzer cookies? Their rich buttery taste that goes so well with raspberry jam makes them perfect treats for afternoon tea!
These delicious cookies originated in 17th century in Austria’s city called Linz. Nowadays they are popular in many cookies and are widely baked around Christmas!
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Step 1: Ingredients:
370g/13oz Plain Flour
250g/8.8oz Unsalted Butter (cold)
100g/3.5oz Icing Sugar
1 Medium Egg
4 Tablespoons Icing Sugar for Dusting
Step 2: Directions:
Sift the flour and icing sugar onto a clean work top. Mix well. Make a well in the middle.
Lightly beat the egg with a fork and pour it into the well. Incorporate the egg into the flour.
Now add butter, cut into small cubes. Using your hands try to break the butter and mix it with flour until the mixture looks like a crumble mix. Now start forming dough. At first, it may look like it’s not going well, but keep kneading. You will get nice dough.
Wrap the dough in cling film or place in a plastic/zip-lock bag and refrigerate overnight.
The following day, take out a small piece (a third of the dough is enough) and knead it a few times to make it a bit softer. Now roll it out thin (make sure your work top is dusted with flour as well as the dough).
Cut out shapes of your choice and transfer them onto a baking tray lined with baking paper.
Bake in a preheated oven at 170C/340F for no more than 10 minutes. Keep an eye on them. They won’t get golden brown. They will be quite pale with only a few edges pink-ish/light brown. To see whether they are ready, check the bottoms if they are nice light brown.
Once baked, let them cool completely before filling with jam.
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