Rhubarb and Ginger Linzer Cookies

When I was given a jar of delicious Mackay’s Rhubarb and Ginger Preserve to try out the other week, I thought this would be great used as a filling for Linzer Cookies which I was desperate to make after seeing Anna Olsen make them on her TV show.

The rhubarb and ginger preserve is a tasty mix of sweetness and warmth. I thought this would compliment the tender dough used in Linzer Cookies. The cookies usually incorporate ground almonds into the mix giving a more delicate crunch. They are a bit like a posh ‘Jammie Dodger’ I always think as they have a jam filling with a little window cut out of the top biscuit

This recipe make around a dozen cookies, and can be cut into any shape, but remember to have a smaller cutter to remove the ‘window’ from the top cookie.

Yield: A dozen sandwich cookies

Ingredients:

115 grams unsalted butter, softened

100 grams icing sugar

2 egg yolks

1 teaspoon grated lemon zest

½ teaspoon vanilla extract

45 grams ground almonds

150 grams plain flour (minus 3 tablespoons)

3 tablespoons cornflour

1/8 teaspoon baking powder

1/8 teaspoon salt

12 teaspoons of Mackays Rhubarb and Ginger Preserve

adapted from Anna Olsen, Food Network

Method:

Line 2 cookie sheets with greaseproof paper. Preheat the oven to 180oC. Sieve together the flour, cornflour, baking powder and salt. Set aside.

In the bowl of a mixer cream together the butter and sugar. Add the egg yolks , lemon zest and vanilla and mix until slightly thickened. Add the ground almonds and stir in by hand. Add the flour mix and stir through until a dough forms. Split into two and place each bit of dough onto some clingfilm and wrap tightly before placing them in the fridge for 15 minutes to chill slightly.

When chilled, knead slightly, then roll the dough to about ¼” thick. Cut out an even number of shapes and with the smaller cutter, cut out a ‘window’ from half the shapes. Place the shaped and shapes with windows on separate trays and bake in the oven for 12 to 15 minutes. The cookies with the cut out window will take slightly less time, so keep an eye on them. When the cookies just turn slightly brown they are ready. Transfer to a cooling rack and allow them to cool completely.

Sift icing sugar over the cookies with windows. Mix the preserve with a spoon to loosen it a little. Take the bottom part of the cookie, and spread on a teaspoon of the rhubarb and ginger preserve. Place the top part on and press together lightly. Repeat with all the cookies and allow to set a little before eating.

As said, these are delicate little biscuits. The almonds don’t provide much almond flavour, but do lend to the light texture of the biscuits. The preserve acts as a nice compliment. All in all, a lovely little cookie, for special occasions.

Disclosure Statement: I have not been paid for this post. I received the preserve free to bake with. Any views expressed are my own.