Raspberry Linzer Cookies

Save Recipe Save to BigOven
Raspberry Linzer Cookies
Christine Capendale
Recipes, Snack Recipes

Recipe by Christine Capendale              Photography by Christine Capendale

Servings: 24 biscuits


    Linzer Cookies
  • 200 g butter
  • 100 g castor sugar
  • 300 g cake flour
  • 1 lemon, zested
  • Light brown sugar for sprinkling


    Linzer Cookies
  1. Preheat the oven to 170°C and line 2 baking trays with baking paper
  2. Cream together the butter, castor sugar and lemon zest
  3. Add the flour and mix well to make the dough
  4. Wrap and rest in the fridge for 30 minutes
  5. Roll out the dough thinly between 2 sheets of baking paper. Cut out stars using a cookie
  6. cutter and place on the baking trays. Use a smaller star cookie cutter to cut out smaller stars
  7. in the middle of half of the cookies (you need pairs)
  8. Sprinkle the cookies with the sugar
  9. Bake for about 10 minutes in the preheated oven, wait for it to cool a little and place on a
  10. cooling rack.
    Raspberry Preserve
  1. Place all the ingredients in a saucepan on medium
  2. heat. Stir to dissolve the sugar
  3. Reduce to a simmer and cook for about 15 minutes until thick. Cool completely before use.
    To Assemble
  1. Assemble the cookies in pairs – using the preserve to stick them together