Linzer Biscuits (Gluten Free, Dairy Free)

Cream the butter and icing sugar together for about two minutes, until light and fluffy

Add the egg and mix until fully combined

Add the flour and mix to combine

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

Dust a work surface or board with a sprinkle of icing sugar

Preheat the oven to 180 oC and line two baking sheets with either tinfoil or baking parchment

Roll out the dough until about 3-5mm thick

Cut out 16 cookies using a cookie cutter of your choice

Stamp out another shape in the middle of half of the biscuits and remove so you have a window

Place on a baking sheet

Bake for about 12-15 minutes

Cool the cookies on a wire rack

Sandwich together a plain cookie and a stamped out cookie with jam

Fill the stamped out shape with jam and dust with icing sugar