Linzer biscuits

Linzer biscuits

By
From
The Margaret Fulton Cookbook
Makes
36 pairs.
Photographer
Geoff Lung

Ingredients

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

Method

  1. Preheat the oven to 180°C. Beat the butter and vanilla essence until creamy. Add the sugar and beat well. Fold in the flour, sifted with the baking powder and spices. Add the beaten egg and mix to combine. Form the dough into a ball, flatten into a disk and chill, wrapped in cling wrap for about 1 hour.
  2. Halve the dough and, one at a time, roll out on a floured board and cut into 4–5 cm rounds. Re-roll the scraps once. Place on ungreased baking trays, allowing a little room for spreading. Using a small cloverleaf or round-shaped cutter, cut out a 15 mm circle from the centres of half the rounds.
  3. Bake for 8–10 minutes or until lightly golden. Remove from the oven and allow to cool on a wire rack. Store in airtight container. Just before serving, spread slightly warmed jam on the plain rounds and top each with a ring. Sprinkle, if liked, with icing sugar.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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