This type of Linzer biscuits or jam sandwich biscuits are traditionally made at Christmas time, but you can make it at any time of the year if you have a sweet tooth like I do. The biscuits will last in the refrigerator for weeks and they just improve on flavour with some resting. Sometimes I just make a bunch, put them in the fridge and in case we have unannounced visitors, there is always a sweet treat to go with a cup of tea (or coffee).
Preparation: 45 minutes (+ 30 minutes chilling)
Baking: 7-9 minutes
150 g plain flour, + extra for dusting
100 g unsalted butter, chopped
50 g icing sugar, + extra for icing
1 egg yolk
zest of 1 lemon
Pinch of salt
Red currant jam (or other sort of tart jam)
- To make the pastry, sieve the flour with icing sugar into a bowl. Add the salt, lemon zest and chopped butter. Use your fingertips to rub the butter in to create fine crumbs.
- Lightly whisk the yolk and add to the crumbs. Create a soft but not sticky dough. Wrap in plastic film and refrigerate for 30 minutes.
- Preheat the oven to 175℃ and line two baking trays with baking paper.
- Roll out the pastry on a lightly floured work surface to a thickness of 3 mm. Use pastry cutters to cut the pastry into round shapes (I used a pastry cutter with a 6 cm diameter) and transfer to a tray. Repeat until all the remaining pastry is used. Cut out the centre of half of the biscuits with a small round or heart-shaped biscuit cutter.
- Bake for 8-10 minutes or until the biscuits are lightly golden.
- Coat the top of each solid biscuit with a thin layer of jam, cover with a cutout biscuit and gently press to create a sandwich. Dust with icing sugar before serving.