Gluten and Dairy Free Linzer Biscuits

serves / makes 16 Linzer Biscuits
15 prep time
15 mins cooking time

Ingredient

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour
  • 2 tablespoons raspberry jam

Method

  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and mix to combine
  4. Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180 oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice
  9. Stamp out another shape in the middle of half of the biscuits and remove so you have a window
  10. Place on a baking sheet
  11. Bake for about 12-15 minutes
  12. Cool the cookies on a wire rack
  13. Sandwich together a plain cookie and a stamped out cookie with jam
  14. Fill the stamped out shape with jam and dust with icing sugar