When it comes to Christmas, there is little else more touching than creating your loved one, friends or neighbours a homemade box of Linzer cookies.
These Linzer Cookies with Chia Jam are incredibly pretty, and also light, buttery and crisp, with a gorgeous raspberry filling.
The cookies themselves are, of course, completely vegan – they are made using a blend of spelt flour and vegan butter and are, essentially, a vegan shortbread biscuit.
And, who can ever resist a cookie, no matter what time of year it is…? These were gone in seconds in our house!
Of course, you can easily mix up these cookies depending on the fruits you have to hand. Strawberry jam would also be perfect, or you could add some homemade Nutella if chocolate is more your jam!
Just remember – these are best eaten on the day of baking. Not that they linger around much longer, anyway!
Linzer Cookies With Raspberry Jam
- Creates 10-12 cookies –
- 200g vegan butter (I used Naturli – only use solid blocks, not spreadable!)
- 1/2 cup sugar of choice (I used golden caster sugar for the colour, but coconut sugar also works if you want to go refined sugar free!)
- 2 tbsp maple syrup
- 3 tbsp apple puree
- 1 tsp vanilla paste
- 1 cup ground almonds
- 2 cups + 1.5 tbsp spelt flour
- 2 tbsp arrowroot
- Zest one orange
- 1/2 tsp cinnamon
- Pinch salt
- For the filling:
- Either One jar jam (can also use chia jam recipe below)
- OR 3 cups raspberries (I used frozen)
- Juice 1/2 lemon
- 2 tbsp chia seeds
- Maple syrup, to taste (I used 3 tbsp)
- 1 tsp vanilla paste
- Start by making the jam, if using chia jam – ignore this step if using store-bought! In a saucepan, add the raspberries, along with a small splash of water, and heat, stirring often, until the fruit has broken down. Blend smooth, if desired, or leave chunky.
- Stir in the maple syrup, to taste, and the chia seeds, lemon juice and vanilla. Set aside to thicken for a few hours.
- Now, make your cookies. Beat together the butter, sugar and maple syrup until light and fluffy (a few minutes), then add the vanilla and apple puree.
- In a large bowl, mix together the spelt flour, ground almonds, arrowroot, orange zest, cinnamon and salt. Then very gently fold in the butter mixture until just combined. Bring the dough into a ball with your hands, then divide in half.
- Wrap each half in baking paper and place in the fridge for at least two hours or overnight.
- Unroll two large sheets of baking paper, then sprinkle one lightly with flour (this prevents the dough from sticking). Now, roll out half of your dough sandwiched between the two baking paper sheets. Use a cookie cutter to cut 10-12 circles (I used a medium sized circle cutter). Repeat with your other half of dough, then cut small shapes (for example hearts or stars) in 12 of the circles.
- Place back in the fridge for half an hour, then preheat your oven to 180C and line two baking sheets with baking paper.
- Once the cookies have been in the fridge for half an hour, arrange on the baking paper with slight gaps between (they don’t spread too much) and bake in the oven for 9-11 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
- Once the cookies have cooled, spread a spoonful on jam onto the shapeless cookies, then sandwich with a cookie which has had the shape cut out. Best eaten on the day of baking.