I’ve been thinking of making these pretty Austrian jam sandwich cookies for ages. I think the wonderful little jam window in the sugar-dusted frame looks just perfect, the a cookie fit to take to the Queen of Hearts’ tea party! With today being Valentine’s Day they had to be heart shaped didn’t they, and I filled mine with a alternately rose, violet and raspberry jam. Unless you are lucky enough to have recently visited Confiserie Florian to buy some unusual floral rose and violet jam, you might just have to stick to a more conventional jam flavour! No problem though, any fruit flavour works perfectly, but do choose a jam that is smoother rather than chunky with fruit.
Linzer cookies are often almond flavoured but I chose cinnamon as I think it works really well with fruity flavours and adds enough interest to make these classic cookies a bit more special.
Cinnamon Linzer Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes about 6 large sandwich cookies
- 1/2 cup dairy-free spread
- 1/4 cup icing sugar
- 1 tbsp soft brown sugar
- 1/2 tsp vanilla essence
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 1 1/2 cups plain flour
- 1 tbsp oat milk
- 1/4 cup jam of choice
- Cream together the dairy-free spread, icing sugar and brown sugar until light and fluffy.
- Stir in the vanilla.
- Sift in the cinnamon, salt, bicarb and plain flour and mix to a soft dough, adding the oat milk to make the mixing easier.
- Wrap in cling film and rest in the fridge for half an hour.
- Heat the oven to 180 degrees centigrade/ gas mark 4 and line a cookie sheet with parchment
- Remove the dough from the fridge and roll out.
- Cut out an even number of shapes, and cut smaller shapes out of the centre of half of them.
- Place on he lined baking tray and cook for 10 minutes.
- Cool on a wire rack
- Dust the cookies with windows with icing sugar.
- Spread the cookies without windows with 1/2 tsp of jam
- Place the sugar dusted cookie windows on top
- If you wish to keep the cookies for a few days only fill with jam at the last minute to prevent them going soggy.