The chocolate won't soften the cookie, provided they are stored in an air tight container. The cookies can be filled days ahead if you fill them with a chocolate/nutella mix or Magic Chocolate Topping. The cookies will soften over time & they are not as nice as ones just made. If you are going to sandwich the tops & bottoms together with jam it is best to fill the cookies either the day before or the day that you are going to serve them. Use the remaining dough to cut out an equal number of tops & bottoms. Refrigerate.īring the baked tops & bottoms out of the oven & allow to cool before storing them in an airtight container. While the biscuits are baking combine the dough scraps & roll it out again between 2 sheets of baking paper. Turn the trays halfway through cooking if your oven has a hot spot. Cut out more tops & bottoms from the remaining dough if there is more space on the baking trays.īake in the oven for ~15 mins. Ensure you have the same number of tops & bottoms. Use the cutter (without the middle cutter) to make as many "bottom biscuits" as possible.īring out another piece of the dough & repeat with the cutter (with the middle cutter in use) for the "top biscuits". Use the top piece of baking paper to line a baking tray. Lift off the top piece of baking paper & then put it back on, flip over the dough & remove the other piece of baking paper (now on the top). Refrigerate rolled dough for ~30 mins or until the dough is stiff.īring one of the rolled dough pieces out. Transfer rolled dough in the baking paper to a baking tray. At this stage the dough should be all the same thickness. Initially when rolling the pin may not necessarily rest on the cardboard/spacer, however, when the dough is the same thickness as the cardboard it will. My rolling pin is large – 61 cm from handle to handle.
When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the cardboard/spacers. I have thrown away my cardboard pieces & now have stainless steel spacers 1 mm, 2 mm & 3 mm thick - they are much easier to clean. Find 2 pieces of cardboard (2-3 mm thick) place one on either side of the dough. Take approximately 1/3rd of the mixture and roll it out between two sheets of baking paper to a thickness of 3 mm. To ensure the dough is an even thickness follow this tip. Pour wet ingredients onto dry ingredients & mix with a wooden spoon/spatula. Place the sugar, butter, egg, vanilla & zest in the TM bowl. Set aside.Ĭream together the butter, sugar, vanilla & zest.
#Gf linzer tart free
Mix together the dry ingredients - Bakers' Magic gluten free flour, cinnamon, baking powder & salt (if you are using it). I have also used a 50:50 Nutella & chocolate mix *The amount of flour will be dependent on the type of nut you use, the filling (jam or chocolate, how runny the jam is) and how short you like the cookies (my preference is 200 g with hazelnut meal). A set that allows you to combine both at the same time is ideal.ġ90 - 215 g Bakers' Magic Gluten free flour**ġ00 g Nut meal (hazelnut, almond, walnut) You will need a cookie cutter & a smaller cutter for the middle. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. This recipe was designed specifically to be made with Bakers' Magic gluten free flour. Linzer cookies are a wonderful simplified version of this traditional Austrian tart. The tart is filled with berry preserves & topped with a lattice of pastry. It's a simple tart consisting of short pastry made of flour, ground nuts, butter, egg, lemon zest, cinnamon & lemon juice. The recipe for the Austrian Linzer Torte dates back to the 1600's. After buying them I realised there was a recipe for Linzer cookies included & of course I had to convert the recipe to gluten free. I was in a kitchen shop & I saw a set of cute Christmas cookie cutters.
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