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Raspberry Linzer cookies
A classic teatime treat! Swap out the raspberry jam for other flavours, or fill with Nutella, Caramel treat or Biscoff.

Raspberry Linzer cookies

Makes: 10-12 linzer cookies

Ingredients

1 box NOMU MiniMakes Vanilla Cookie Dough Mix
90g softened butter
1 large egg, separated
1/2 cup smooth raspberry jam
Icing sugar, to dust

Directions

Cream the softened butter and sugar (sachet 1) with an electric mixer until light and fluffy. Add the yolk and mix until combined. Add the cookie mix (sachet 2) mix to form a smooth, firm dough – you will need to use your hands to bring the dough together towards the end.

Roll out the dough between two sheets of baking paper until about 4mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.

Preheat the oven to 160°C fan-assisted convection and line an oven tray with baking paper.

Cut out circles from the cookie dough using a 5cm fluted cookie cutter, rerolling the scraps until all the dough is used up. Cut out smaller circles from the middle of half the cookies – these will be the lids of your Linzer cookies.

Bake the cookies for 10-12 minutes or until golden and crisp. Allow to cool completely on the tray.

Dust the Linzer cookie lids with icing sugar. Dollop a heaped teaspoon of filling onto a whole cookie and press a dusted cookie lid on top. Continue until all the cookies are assembled. Place on a pretty plate and serve.

Tip: You can fill these cookies with any of your favourite jams and spreads, as long as they are firm enough to hold the cookies together. Chocolate ganache, lemon curd, Caramel Treat, Biscoff and Nutella are all delicious options!

Ingredients

1 box NOMU MiniMakes Vanilla Cookie Dough Mix
90g softened butter
1 large egg, separated
1/2 cup smooth raspberry jam
Icing sugar, to dust

Directions

Cream the softened butter and sugar (sachet 1) with an electric mixer until light and fluffy. Add the yolk and mix until combined. Add the cookie mix (sachet 2) mix to form a smooth, firm dough – you will need to use your hands to bring the dough together towards the end.

Roll out the dough between two sheets of baking paper until about 4mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.

Preheat the oven to 160°C fan-assisted convection and line an oven tray with baking paper.

Cut out circles from the cookie dough using a 5cm fluted cookie cutter, rerolling the scraps until all the dough is used up. Cut out smaller circles from the middle of half the cookies – these will be the lids of your Linzer cookies.

Bake the cookies for 10-12 minutes or until golden and crisp. Allow to cool completely on the tray.

Dust the Linzer cookie lids with icing sugar. Dollop a heaped teaspoon of filling onto a whole cookie and press a dusted cookie lid on top. Continue until all the cookies are assembled. Place on a pretty plate and serve.

Tip: You can fill these cookies with any of your favourite jams and spreads, as long as they are firm enough to hold the cookies together. Chocolate ganache, lemon curd, Caramel Treat, Biscoff and Nutella are all delicious options!

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