Linzer Cookies with Raspberry Chia Jam
These Linzer Cookies are the sweetest, cutest cookies, and while they are fiddly if you do the cutouts, they are so incredibly satisfying when completed. We’ve used 3 different cutter shapes; love hearts, daisy flowers and circles. And then as a bonus, you can bake the cutouts themselves and sandwich those with the jam too, for some super cute mini cookies. Just a whole bunch of cuteness all around really!
These gorgeous biscuits originate in Austria and Germany and refer to a biscuit that is sandwiched and has a cut out that exposes a preserve. In our version, we have used the traditional shortbread and made a delightful homemade chia jam using nothing but raspberries, chia seeds and sweetener. These would be also really good with gingerbread and a marmalade filling, or even as a chocolate shortbread with a cherry jam. Gosh, there are so many options and variations you can try!
The shortbread uses maple syrup as the sweetener, but you could use any granulated sugar and most definitely could use xylitol too. I would avoid erythritol as it doesn’t cook so well with a butter-based biscuit and tends not to crisp well. In the jam, we took advantage of reducing the sugar content by using erythritol as a sweetener, which works really well in any fruit jam being a water-based recipe. You will find that this then eliminates the cooling effect when eating it for that reason. You can read more about the cooling effect of erythritol here.
Cutting and assembling the cookies
We will simply say, these lovely morsels are very fragile, so work and handle with care. Enjoy the process, get zen with it. Practice conscious presence and savour the attention to detail. That’s what will infuse these biscuits with the wonderful taste that simply doesn’t exist if you rush it. You can skip the window cutouts to make the process simpler. They won’t’ be quite as pretty but they will still taste amazing.
So! Enjoy the recipe and don’t forget to share your creations on our Facebook page or Instagram.
3 cups Gluten Free Flour, (we used Bob's Red Mill)
1/2 cup Almond Meal
1/4 cup Pure Maple Syrup
220 grams Vegan Butter, (we used Nuttelex)
1 tsp Vanilla Powder
1 pinch Salt
Raspberry Chia Jam:
2 cups Frozen Raspberries
3 Tbs White Chia Seeds
2 Tbs Erythritol, (or Xylitol)
Raspberry chia jam
- Microwave the raspberries for 2 minutes until hot and starting to break down. Mash the raspberries well. Add the chia seeds and the sweetener and stir well.
- Store it in the fridge for 3-4 hours, or overnight, until it sets like jam.
- Preheat your oven to 175 Celsius.
- In a food processor, combine the flour, almond meal, vanilla powder and salt and pulse until combined.
- Add the maple syrup and then slowly add the vegan butter while it runs on low, until all the butter is added and a dough ball forms.
- Divide dough and shape into 2 balls, then flatten each into a disk.
- Between 2 sheets of baking paper roll out one of the dough into a ¼” thickness.
- Release the baking paper from each side, but place them back in place. Then sprinkle some flour on the underside of the pastry (refer to video for clearer instructions)
- Cut out the dough using a cookie cutter. Use a smaller cutter to cut a window out of half of cookies. Carefully transfer the cookies to prepared baking sheets.
- Repeat with remaining dough until all dough is used up. Bake in a pre-heated oven for approximately 12-14 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack.
- Using a piping bag and nozzle, spread chia jam on our side of the whole cookie in a thin layer, then place the cookie with the window cutout on top. Repeat with all cookies.
- Stir in an air tight container in the refrigerator.