In Austria we know that Christmas time has finally arrived when we see and smell our popular Linzer Cookies at local bakeries and supermarkets. Now it’s time for you to find a little bit of Christmas magic by baking your own Linzer Augen.
- 300 g flour
- 100 g icing sugar
- 1 egg yolk
- 200 g butter (room temperature, cut into pieces)
- 1 pack of vanilla sugar
- a little salt
- a little lemon peel (untreated, grated)
- redcurrant jam (for the filling)
- icing sugar (for sprinkling)
Directions for Linzer Cookies
- Firstly, make the biscuit dough: sieve flour and icing sugar and quickly knead together with the remaining ingredients to form a smooth dough. Wrap in cling film and cool in the fridge for approx. 1 hour.
- Line a baking tray with baking paper and pre-heat the oven to 200 °C/ 400 °F.
- Thinly roll out the dough on a floured surface and cut out large circles with a round biscuit cutter with wavy edges. Cut out three small holes in the centre of half of the biscuits.
- Place the dough pieces on the baking tray and bake for approx. 10 minutes. Allow to cool. Meanwhile, mix the jam until smooth.
- Take the biscuit pieces without the holes and brush with jam and top with the pieces with the holes. Sprinkle with icing sugar just before serving.
Do not knead the biscuit dough too long or vigorously otherwise it will become fragile and brittle and won’t hold together. It is therefore recommended that you cool the dough beforehand in the fridge.
JUST ONE MORE THING
Similar to all small biscuits and pastries out of shortcrust pastry, Linzer Cookies keep for approx. 14 days before they become soft and crumbly. They keep well in closed metal boxes.
By the way, our famous Linzer Torte also come from Linz, which should not be missing at the coffee table.