Ginger Linzer Biscuits


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• 125g butter, chilled, chopped
• 1 1/3 cups plain flour
• 2/3 cup almond meal
• 1/2 cup firmly packed brown sugar
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup strawberry jam

• Step 1 – Place butter, flour, almond meal, sugar and spices in a food processor. Process until mixture resembles fine crumbs. Add egg and vanilla. Process until mixture just comes together. Turn out onto a lightly floured surface. Knead until smooth. Shape dough into a disc. Wrap in baking paper. Refrigerate for 30 minutes.

• Step 2 – Preheat oven to 170C/150C fan-forced. Line 2 large baking trays with baking paper. Roll dough out between 2 sheets of baking
paper until 4mm-thick. Using a 6cm-round fluted cutter, cut 36 rounds from dough. Place on prepared tray. Re-roll dough trimmings as needed. Refrigerate biscuits for 20 minutes or until firm. Using a 3cm starshaped cutter, cut small stars from centre of half the rounds

• Step 3 – Bake for 10 to 12 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

• Step 4 – Spread uncut biscuits with a little jam. Sandwich with star cut-out biscuits.

• Step 5 – Pack biscuits into paper-lined boxes or cellophane bags and secure with ribbon.