Have some fun in the kitchen with my delicious vegan linzer cookies. Simple to make and perfect for the festive season. I use pure fruit spread in these cookies but you could make your own chia jam and use that as an alternative. Nut butter is another delicious option.
Makes around 20 cookies
Preparation time: 15 minutes
Cooking time: 12-15 minutes
What’s Good About them?
A wonderful low sugar cookie with just a handful of ingredients. Using maple syrup means these are suitable on a low FODMAP diet but watch the filling you use and of course the number you eat!
- Preheat oven to 180C, Gas mark 4. In a food processor, combine the flour, almonds, salt and pulse until combined. Then add in the remaining ingredients and process to form a soft dough.
- Divide dough and shape into 2 balls, then flatten each into a disk. Wrap in cling film and chill for 15 minutes or so to make it easier to roll. Roll out the dough to 1/4 inch thickness. Cut out the dough using a cookie cutter. Use a smaller cutter to cut a window out of half of cookies. Carefully transfer the cookies to lined baking sheets. Repeat with remaining dough until all dough is used up.
- Bake in a pre-heated oven for approximately 12-15 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack.
- Dust the cookies with their centres cut out with a little icing sugar if wished. Take the regular shaped cookies and place a little jam in the middle of each cookie. Cover with the dusted cut out cookies on top.
Did You Know?
Chilling the dough for 30 minutes before rolling out will make it easier to roll and cut out the cookies. Swap the jam for chocolate spread or a dairy free icing for an indulgent treat.
Makes 20 cookies
375g gluten-free plain flour
60g ground almonds
30g maple syrup
220g vegan dairy free spread
1 tsp vanilla extract
pinch of salt
All natural fruit jam