Linzeraugen (Linzer Biscuits)

7th day of Advent

Butter shortcrust:

  • 300g Wheat flour Type 480
  • 200g Soft butter
  •    90g Powdered sugar
  •    10g Vanilla sugar
  •    20g Egg yolk (1)
  •         + a pinch of salt
  • 120g Jam for filling

Production:

  • Knead all of the ingredients into a dough. Careful:Alle Zutaten zu einem Teig kneten. Vorsicht: Don’t knead for too long or the dough will be “spent”, (ie. the dough will lose its bond).
  • After kneading, wrap the dough in cling wrap and store overnight in a cool spot (approx. 10°C).
  • Before rolling out, knead the dough briefly and roll out to the desired thickness.
  • Cut out the desired shape and bake at 180 ° C until golden brown.
  • Let cool down, lightly sugar-coat the lids, coat the bases with jam and put the sugared lids on.