Linzer Biscuits
Many baking recipes and professional pastry chefs use unsalted butter and add salt to the recipe. I am perfectly happy using salted Jersey butter in this recipe and it achieves excellent results.
Servings: 12 biscuits
Ingredients
- 250 gram Plain Flour
- 200 gram Salted Jersey Butter cut into small dice
- 100 gram Icing Sugar
- A pinch Salt
- 2 free-range Egg Yolks
- 1 teaspoon Vanilla extract
- Raspberry, Blackcurrant and Apricot Jam
- Icing Sugar for dusting
Instructions
- Preheat your oven to 325 F / 170 C / Gas Mark 3. Sift the flour, salt and icing sugar into a large bowl. Add the butter and using your finger tips rub the butter into the flour until thoroughly incorporated and the mixture resembles sand or breadcrumbs.
- Mix the egg yolks and vanilla extract together and add into the flour and butter. Using a folk mix together to form a dough. Wrap the dough in cling film and chill in the fridge for at least an hour.
- Place the pastry onto a lightly floured work surface. Using a lightly floured rolling pin carefully roll out so the pastry a half a centimetre thick. Cut into rounds with a four-centimetre cookie cutter.
- When all of the pastry is cut, divide the sable biscuits in two. Using a small fluted cutter, make a hole in the middle of half of the sable biscuits. Place all the sables on a lined baking tray.
- Bake the sables for ten minutes or just a little more, or until light golden-brown and crisp. Remove from the baking tray carefully place on a cooling rack.
- Using a teaspoon, place a small dollop jam on a whole sable. Place a biscuit with a hole over the first biscuit and sandwich together. Repeat until all the biscuits are finished with your choice of jam. Dust with icing sugar and serve.
