Ingredients
| 125 g fine wheat flour 85 g Nominal wholegrain spelt flour 70 g powdered sugar (incl. vanillin) 140 g butter 1 yolk preserve lemon peel from 1/2 lemon with no prior chemical treatment |
How to prepare
Mix the tempered ingredients kneading a smooth dough. Let it stand in cold for at least 1 hour. Roll the dough flat (3 mm) and cut out the desired shapes. Always make two of a kind with a hole in the top part. Bake them at 170-180 °C for about 13 minutes until slightly pink. Once baked, use a zesty marmalade (for example currant) to glue the two parts together.
Our tip: You can use various creams to glue the cookies together. You can also use this dough to prepare the Linzer cupcakes. The basic dough can be flavoured with a tablespoon of cocoa. If you wish to use cane sugar for baking, but you only have the caster variation at your disposal, you can use a coffee grinder to make the powdered cane sugar.
