Raspberry Chia Jam Linzer Cookies
These cookies are sooo cute and well worth the effort, honestly I feel like for how good they look the time spent making the recipe does not add up!?
These linzer cookies would be the sweetest xmas gift.
I know what I’ll be bring to family xmas this year!
This recipe is in collaboration with the lovely and very knowledgable Alix Murphy, Alix is a Nutritionist who helps her clients fuel their body and find food freedom.
Check out Alix on Instagram.
Servings: 15-17
Ingredients
½ cup unsalted grass-fed butter, room temp
1/3 cup coconut sugar
1 free-range egg + 1 egg yolk
1 tsp vanilla extract
½ tsp salt
1 1/3 cup super fine almond meal
150g (2/3 cup) fine rice flour
100g (3/4 cup) tapioca flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground nutmeg
Zest of ½ orange, finely grated
Roughly ¾ cup raspberry jam for middle (raspberry chia jam recipe below)
2 tbsp powdered sugar for dusting, optional
Raspberry Chia Jam
2 cups Raspberries, fresh or frozen
4 tbsp Chia Seeds
2 tbsp Rice Malt Syrup
4 tbsp Water
Method
You can make these cookies a day ahead, but make sure to only assemble them when you’re serving as the jam will make the cookies too soft.
1. In a large mixing bowl, combine butter and sugar. Using an electric beater or stand mixer, whip for 2-3 minutes or until light and fluffy. Add egg, egg yolk, salt and vanilla. Mix until well combined.
2. Sieve dry ingredients into the wet mixture and mix until just combined. You want to make sure all dry ingredients are incorporated, but not over mix the dough.
3. Shape dough into a ball and wrap tight in cling wrap.
4. Refrigerate for 4 hours, or overnight. Trust us, it’s worth the wait!
5. Pre-heat oven to 180°C and let your dough come up to room temperature
6. Once pliable, cut dough into 4 sections. Roll out each section of dough until 5mm thick. As this is quite a soft dough, you may need to work in small sections, refrigerating the dough when not using.
7. Using a cookie cutter with fluted edges (like a scone cutter), cut your dough into circles and place on a paper-lined baking sheet.
8. Using a small cookie cutter (in any desired shape), cut out the centre of half of your dough circles.
9. Bake for 7-8 minutes until the edges are just golden but the centres are still soft to the touch.
10. To assemble: Working with completely cooled cookies, lay the cookies with the holes in them on a cooling rack and lightly dust with powdered sugar. Making sure the remaining cookies are flat side up, spoon 1 tsp of jam into the centre, spreading slightly. Then sandwich with your top pieces. Enjoy!
Storage: store in an airtight container in the fridge for up to 4 days. You can also freeze the dough, tightly wrapped for up to 3 months. When you’re ready to bake it, thaw until it reaches room temperature and is more pliable. Then proceed with step 5 of the method above.
Raspberry Chia Jam
1. Combine all ingredients in a small saucepan on medium heat.
2. Once raspberries have softened and started to break down, reduce heat.
3. Simmer for 5-10 minutes, until mixture has slightly thickened and chia seeds have softened.
4. Pour into a jar and allow to cool.