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Linzer Biscuits (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Cookies
Difficulty
Beginner
Time
Prep Time: 15 mins
Total Time: 15 mins
Servings
16
Best Season
Winter
Ingredients
225
g
dairy free spread
150
g
icing sugar
1
egg
350
g
gluten free plain flour
2
tbsp
raspberry jam
Instructions
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
Keywords:
gluten free baking ideas