What’s your favourite filling for linzer sandwich cookies?
We have chocolate ganache, strawberry jam and lemon curd!
My favourite bits are actually the tiny shape cutouts – they are super crunchy and malt-caramel-tasty delicious.
My trick to easy-handling of these cookies is to roll out the dough in between baking paper, before they go rest in the fridge. This minimizes the time it takes for the discs to be cut, reducing the potential for them to melt and deform.
The raw cookie sheets keep well in the fridge for 2 days, making it easy to stagger your bake.
Are you baking this long weekend? Inspire me in the comments ☺️
- 220g unsalted butter, cold and cubed
- 220g caster sugar
- 2 eggs
- 1 pinch salt
- 500g plain flour
- Fillings – chocolate ganache, jam, lemon curd, Nutella
- Icing sugar, for dusting, optional
- Add butter and sugar to the bowl of a stand mixer. Mix for a few minutes until fluffy and light in colour. Add eggs and salt, beat until combined.
- Add flour and mix until a dough is formed.
- Tip dough onto a board and cut it in half. Keep the half in the fridge while you work, if your kitchen is hot.
- Place dough onto a sheet of baking paper, same size as your baking cookie sheets, and top with a second piece of baking paper. Now roll the dough flat to 3-4mm thickness, whilst sandwiched between the baking paper sheets.
- Repeat with the rest of the dough and let it rest in the fridge for an hour.
- Preheat the oven to 190°C.
- Remove the top piece of baking paper and use this to line your baking cookie sheets. Using round or fluted cookie cutters, cut out discs and place half on prepared cookie sheets.
- With the remaining half batch of full cookie discs, use a smaller cookie cutter, shapes or alphabet letters, and cut centers out of these (save the cutouts!) Place on prepared cookie sheets.
- Bake for 10 min, until slightly brown. These cookie very quickly, so keep an eye on it.
- Remove cookies from cookie sheets and let them cool slightly on wire racks.
- Place about 1 teaspoon of chocolate ganache, jam (your preference) and lemon curd onto the flat side of the full cookies. Top these with the cutout cookies, flat side down towards the filling, while gently pressing to allow the filling to fill the cutout shape.
- Optional: dust with icing sugar.