Linzer biscuits

Linzer biscuits

By
From
Baking
Makes
36 pairs
Photographer
Vanessa Levis

Linz is a town in Austria famous for its Linzer torte and these pretty biscuits. I had a friend from Linz who gave me this recipe and talked about how important their jam was and how they liked to show it off. It’s traditionally always raspberry jam. Also, these were originally made in circles but we’ve done them as heart shapes, for something different.

Ingredients

Quantity Ingredient
200g unsalted butter, softened
1 teaspoon vanilla essence
110g caster sugar
300g plain flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg, lightly beaten
1 cup raspberry jam
or 1/2 cup raspberry jam and apricot jam
80g icing sugar, (optional)

Method

  1. Preheat the oven to 180°C.
  2. Using an electric mixer, cream the butter and vanilla essnce until light and fluffy. Add the sugar and beat well.
  3. Fold in the flour sifted with the baking powder and spices. Add the beaten egg and mix to combine.
  4. Form the dough into a ball, flatten into a disk and chill, wrapped in plastic wrap, for about 1 hour.
  5. Halve the dough and roll out one half at a time between sheets of baking paper. Chill until firm, then cut into heart shapes with a 5 cm heart-shaped cutter. Re-roll the scraps once and cut out more hearts.
  6. Place on ungreased baking trays, allowing a little room for spreading. Using a smaller cutter, cut out a heart shape from the centres of half of the biscuits.
  7. Bake for 8–10 minutes or until lightly golden. Remove from the oven and transfer to wire racks to cool. Store in an airtight container.
  8. Just before serving, spread slightly warmed jam on the plain hearts. Dust the cut-out shapes with icing sugar, if liked, before placing them over the jam-coated bases.
Tags:
baking
bakery
margaret
fulton
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