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Home Sweet Home Bakealong 3: Linzer Coookies

November 8, 2014


These look pretty neat and are nice and easy to make. I’m not what the ground almond does – I suppose it takes the edge off them and stops them being quite as sweet as sugar cookies? The dough doesn’t spread so it’s really good for making crisp shapes like stars. I only made up half of them and froze the rest of the dough by rolling it out between the parchment and then rolling the whole lot up like a swiss roll and wrapping it in clingfilm. If it keeps and defrosts ok then that makes this recipe even more useful.

Hummingbird bakery  linzer cookies

Hearts and Stars

I made my cookies quite a lot smaller than specified. I thought it was more tester-friendly. For the next batch I’m going to use a cranberry and Grand Marnier jam that was given to me. It will come out a lot darker but be a bit more grown up and add more to the taste. I also fancied trying greengage jam in them but was worried it might look like snot! Beckie went for a very refined sounding wild plum and apple jelly.

Jammy Stars

Oooh. I nearly forgot to admit this week’s substitution. I knew that I had ground almonds from last week’s bake and having done the maths I thought I had enough for this one. EIther my maths is bad (ask my Mum) or my scale are bad (also highly likely) but I didn’t have enough almonds. I used 30g ground almonds and 30g rice flour as this also has a slightly grainy texture. I don’t think the cookies suffered at all.

A Linzer Mountain

Linzer Cookies
from Home Sweet Home by the Hummingbird Bakery

280g unsalted butter, softened
150g caster sugar
380g plain flour, plus extra for dusting
1/2 tsp ground cinnamon
60g ground almonds
200g seedless strawberry jam (or any red, smooth, jelly or jam)

Method goes along the lines of…
Cream butter and sugar. Add dry ingredients and mix until a ball. Chill. Roll out in parchment. Chill again. Cut. Bake. Put melted jam on half and top with the other half.

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