Blackcurrant and vanilla linzer cookies

Blackcurrant and vanilla linzer cookies

By
From
Treats
Makes
24
Photographer
Danielle Wood

Linzer cookies are usually almond flavoured and sandwiched with raspberry jam. This recipe plays around with that tradition and is inspired by trips to the Czech Republic, where there are always lots of interestingly shaped homemade cookies just waiting to be eaten at Christmas time. These buttery, vanilla-flecked cookies go perfectly with the sweet blackcurrant jam filling. Wrap them in a blackcurrant-hued tissue paper tied with string or ribbon to give as gifts.

Ingredients

Quantity Ingredient
250g unsalted butter
125g caster sugar
1/2 vanilla pod, split lengthways, seeds scraped out
300g plain flour, plus extra for dusting
1/4 teaspoon salt
120g blackcurrant jam
icing sugar, for dusting

Method

  1. Preheat the oven to 170°C and line 2 baking trays with baking paper.
  2. Using a food processor with the beater attachment, mix the butter, sugar and seeds from the vanilla pod until they are smooth and combined. Into a clean bowl sift the flour and salt, then gradually add to the butter mixture, beating in the food processor until the ingredients are just combined.
  3. Turn the dough out onto a floured surface and knead briefly until the dough is smooth. Wrap half of the dough in clingfilm and set it aside. Lay some baking paper on the work surface and roll the other half of the dough out to a thickness of 3–4 mm onto it. Then, chill the rolled-out dough in the freezer for 10 minutes. (Chilling the dough will make it easier to cut out the circles, see below.)
  4. Remove the dough from the freezer and cut out circles from the dough using a 6 cm crinkle cutter. Cut out holes in half of the circles using a 2 cm plain cutter. Transfer all of the circles to the lined baking trays and chill in the freezer for a further 10 minutes – this helps the cookies to keep their shape. Then, bake in the oven for 6–8 minutes, until the biscuits are firm but still pale.
  5. Allow the cookies to cool on a wire rack, and repeat with the remaining cookie dough.
  6. To finish, dab half a teaspoon of jam into the middle of each circle, and place one of the cut-out circles on top to create a cookie sandwich effect. Dust with icing sugar. Store in a tin or an airtight container for up to a week.
Tags:
Treats
April
Carter
gift
handmade
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