Description
Festive low FODMAP linzer cookies with strawberry jam. Perfect to serve on Christmas day and super fun to make. Gluten-free and lactose-free.
Ingredients
Scale
- 250 g butter or dairy free butter, at room temperature (I used a dairy free spread with coconut oil and almond oil and I loved the flavour in the cookies!)
- 180 g powdered sugar
- 3 eggs, at room temperature
- 300 to 350 g gluten-free flour + extra for dusting
- 125
g oat flour - 85 g buckwheat flour
- 1/2 tsp baking soda
- Zest of 1 lemon
- 1 tsp vanilla extract
- A pinch of cinnamon
- A pinch of salt
- 250 g of your favourite jam (I used strawberry jam)
- 100 g powdered sugar for dusting
- Cookie cutters
Instructions
- Pre-heat the oven to 190 degrees Celsius (375 F)
- Mix the butter and icing sugar until fluffy in about 3 minutes. Add the eggs one by one and mix until combined. Use 300 g of the gluten-free flour first, if the mixture is too sticky, you can add 50 g more.
- In another bowl whisk together the three flours, baking soda, lemon zest, vanilla extract, cinnamon and salt. Add the flour mixture to the egg mixture and mix together. If the mixture is too sticky, you can add a bit of extra flour. Wrap in plastic wrap and refrigerate for about 30 minutes.
- Flour the surface and roll out the dough about 3mm thick (1/4″). Using a linzer cookie cutter, cut out the cookies (half of the cookies with a hole in the middle and the other half without) and transfer them to a baking sheet lined with baking parchment. Bake for about 10 – 12 minutes, until golden brown. Transfer to a rack to cool completely.
- Put the cookies
with a hole in the middleon a sheet of baking parchment and dust with powdered sugar. - Put the jam in a pan and heat slightly. Spoon one teaspoon of jam on a cookie, spread and put a sugar-dusted cookie on top.
- You can store the cookies for about 5 days in a closed box.
- Prep Time: 1 hour 30 mins
