Raspberry Jam Linzer Cookies

Name: Raspberry Jam Linzer Cookies
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 300 g low-gluten flour; 50 g caster sugar; salt, a pinch; 175 g unsalted butter; 1 tsp vanilla extract; 5 tbsp raspberry jam; 2 tbsp powdered sugar (for decoration)

Classic English jam sandwich cookies with a jam-filled center, suitable for all ages.

1h 10m

Easy

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Ingredients

low-gluten flour 300 g

caster sugar 50 g

salt a pinch

unsalted butter 175 g

vanilla extract 1 tsp

raspberry jam 5 tbsp

powdered sugar (for decoration) 2 tbsp

Instructions

Make the dough

Put the flour, sugar, salt, butter, and vanilla extract into a food processor and pulse until the mixture clumps together. Shape the dough into a flat disc, wrap with plastic wrap, and refrigerate until firm.

Roll and cut

Preheat the oven to 175°C. Roll the dough to 3 mm thick and use a 4 cm round cutter to cut out circles. Place half the cookies on a parchment-lined baking sheet, and use a smaller round cutter to cut holes in the centers of the remaining cookies.

Bake

Place the two types of cookies on separate baking sheets and bake for 8 to 10 minutes until golden. Once cooled, spread jam on the bottom cookies to sandwich them together with the holed cookies. Use a small parchment piping bag to pipe jam into the center holes. Dust with powdered sugar. Unfilled cookies keep for one week; filled cookies keep for three days.