Linzer Biscuits
Like a lot of Australian treats and traditions, this favourite little Christmas biscuit originates from a place far from our shorelines - Austria!
It seems to be a common trend of us Aussies. To adapt what we consider to be the best traditions from neighbouring and far away lands to make them into out own version. Time starts to blur the originally of said traditions until one day someone brings a plate of extremely home-made but foreign cookies to a Christmas BBQ and declares in a big loud voice: “These are such an Australian classic!” Luckily there are still a lot of old fashion Nonna’s out there, thong in hand and ready to strike when their grand daughter brings out their “classic Aussie” Canestrelli.
I think this exact concept is what makes our country so beautiful. Our culture, although still strongly influenced by the British Monarch, is filled with every other cultural lifestyle known on the face of this planet. Our very society is based on the traditions and society of what is good from so many nationalities and it’s wonderful. We’ve all learned to orbit each other, excepting new heritages, sharing our own and merging both to create a our very own unique culture!
An example is this cookie. One could be forgiven for thinking it originates from Australia. Australia - Austria… It’s an easy mistake to make. It’s my understanding that the traditional Linzer biscuit is heavy with aromatic flavours such as walnuts, cinnamon, cloves and lemon zest. These warm, comforting flavours I could imagine are reminiscent of their frozen European winters. A biscuit to temper the soul over a mug of mulled wine. It’s a dreamy vision and it’s one most of us Australian’s only desire to experience whilst we celebrate Christmas in the height of our Summer.
I think this is why our “traditional” Australian Linzers are significantly lighter, sweeter, and more embalming of their fruity raspberry centers. Although the strong heritage lingers, we have adapted it to accompany our warmer climates. Both versions are delicious, that’s undeniable - I just find the modification quite fascinating. Almost like the evolution’s of Pangaea!
It’s no doubt that some people - true traditionalists - are adverse to the adaptations made through food in Australia. After all, food is subjective and we’re all entitled to our own opinions. We’re all strongly influenced by our upbringing and ancestry, whether we know it or not.
So, why not be proud, to be intrigued and inspired by it? Often, true harmony is created when each of two differing notions are joined together - Australia is a rich testimony to this. Imagine what this humble Linzer cookie will look like in 100 years time? I wonder how it’s long-established construction will look like and will Oma’s of that generation still be wielding thongs on the off chance someone declares them as “traditional”?
Linzer Biscuits
Ingredients
- 220g unsalted butter - room temperature
- 150g icing sugar - sifted
- 2 egg yols
- pinch of salt
- 1tsp vanilla extract
- 300g plain flour
- 100g almond meal
- 120g raspberry jam - good quality
- 3-4 tbsp plain flour - additional for dusting
- 2-3 tbsp icing sugar - additional for dusting
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, icing sugar and egg yolks until the mixture is very pale and fluffy. Now, beat in the salt and vanilla.
- Gently mix in the flour and almond meal until no floury spots remain. Scrape the dough onto a large piece of plastic wrap. Fold the plastic wrap around the dough in a square shape, use a rolling pin to gently push the dough into the corners of the wrap. Forming it into a 3/4 inch thick square will help rolling later on. Place in the fridge to solidify completely, 1-2 hours, or overnight.
- Pre-heat oven to 150°C and line three large baking sheets with baking paper.
- Remove the dough from the fridge and allow it to soften for about 10-15 minutes - depending on ambient room temperature. Unwrap and cut the dough mass in half, set the additional half aside. Place the dough half on a large piece of lightly floured baking paper and begin to roll it to a thickness of 3mm. Dust additional flour across the surface if the dough becomes too sticky. A secondary piece of baking paper can be useful to place on top and flip the dough should it begin to resist rolling.
- Using a 6cm round cutter, start to cut out the biscuits and place them on the baking sheets, a 1cm space between each. Repeat with remaining dough half. Using a smaller cutter of choice, punch out the middles of halve the number of biscuits - these will be the lids. Refrigerate each tray for 10-15 minutes or until solid.
- Bake each tray for 13-15 minutes or until the edges begin to turn golden. Allow to cool on the trays after removing from the oven. Repeat with remaining trays.
- Once cooled, sprinkle a dusting of icing sugar over the lids of the biscuits while still on the tray. Spread a teaspoon of raspberry jam over the bases and press the lids on to finish.
Notes
These biscuits will soften slightly if kept at room temperature in an airtight container.
Use any type of filling you prefer. I'm particularly keen on this more traditional version of raspberry but any type of fruit or chocolate spread will be delicious.