We don’t usually celebrate Valentine’s Day, however I do love baking for any occasion. My mum used to make these biscuits every Valentine’s so I thought it was about time I made a gluten free version! These are dairy free too if made using the Stork baking block (this just so happens to be dairy free).
Linzer cookies typically tend to contain almonds, but as I’m allergic, these are nut free too! They are often associated with Christmas, but I think they are much better suited to Valentine’s with the raspberry jam filling in a festive heart shape.
The recipe below makes approximately 15 heart-shaped linzer cookies.
- 325 g Butter
- 200 g Caster sugar
- 450 g Gluten free plain flour
- 1 tsp Vanilla extract
- 8 tbsp Raspberry jam (seedless)
- In a large bowl, mix together the butter and caster sugar.
- Gradually add the flour and vanilla extract and mix until it forms a dough.
- Wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 180 degrees Celsius or gas mark 4 and line a baking tray.
- Roll out the biscuit dough to 0.5cm thick and cut out your desired shapes. For Valentine's biscuits, cut out a heart shape, and for every other biscuit, cut out a smaller heart shape inside (the window to the jam).
- Bake for 20 minutes then leave to cool.
- Spread the biscuit with jam and sandwich the two biscuits together. Dust with icing sugar to serve.
I hope enjoy baking these biscuits, and of course, eating them with a cup of tea. I’ll be taking mine into work tomorrow share with colleagues, we seem to have constant waves of COVID, so we could all do with a little pick-me-up in the form of a heart-shaped cookie.
As always, let me know if you try this recipe.