Linzer Cookies
Also commonly known as ‘Spitzbuebe’ in Switzerland, these are such a classic when it comes to Christmas cookies!
I asked you all whether you prefer your treats to be made slightly more wholesome and nutritious than the originals, or keep it authentic…here’s my philosophy:
I love swapping out some ingredients for more nutritious alternatives, especially for things I’ll eat on a regular basis. But not to the extent where it doesn’t taste good anymore PLUS there is always room to enjoy some treats here + there totally NOT ‘healthified’ ~ just for joy, celebrations etc!
It’s all about balance!!
Anyhow, these are typically made with white flour, white sugar + butter…so I made a few lil tweaks and they turned out crumbly, buttery, sweet and just YUM!
This recipe makes 1 batch, depending on the size of your cookies that could be anywhere from 10-20!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients:
100g oat or spelt flour
200g rice flour
1 tsp vanilla extract
1 tsp baking powder
140g maple or rice malt syrup
1/3 cup (85g) cashew butter
Raspberry jam, store bought or homemade
Icing sugar, to dust⠀⠀⠀⠀
Method:
Combine flours and baking powder in a bowl. In a separate bowl, whisk cashew butter, syrup and vanilla until smooth.
Mix together wet and dry ingredients, cover and place in the fridge for at least 2 hours.
Preheat oven to 180°C and line a tray with baking paper. Roll out dough with a good dusting of flour so it’s about 5mm thick.
Use a round cookie cutter, or the bottom of a glass, to cut your cookies, then a smaller round cutter to cut a smaller ‘hole’ in half the rounds. Bake for about 8 minutes until just golden.
Once cool, spread the large circles with a layer of jam, then place the other half on top. Dust with icing sugar and serve!
