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Vegan Linzer Cookies

Dairy Free   Vegan
TIME:45 mins, SERVES:25

Ingredients

2 cups flour

1 tbsp Smooth Vanilla Clean Lean Protein

50 g ground almonds

3/4 cup plant-based butter of choice

½ cup sugar

A pinch of salt

If needed: cold water

150g raspberry jam

½ cup icing sugar


Method

1. Pre-heat the oven up to 180°C/356°F.

2. Combine flour, ground almonds, sugar, and salt in a bowl.

3. Add diced cold plant-based butter on top. Start kneading with cold hands.

4. Knead until a smooth dough forms. If needed, add cold water.

5. Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.

6. Roll out the dough on a floured surface and cut out circles until there is no more dough remaining. Use a smaller cutter to make a hole in the centre of half of your circles (these will be the top of the cookies when decorated). Place the cookies on lined baking trays.

7. Bake cookies for 8-10 minutes. Allow to cool for 10 minutes before decorating.

8. To decorate, spoon 1/2 teaspoon of the raspberry jam the centre of each solid circle. Top with a ring and sprinkle the cookies with icing sugar. Enjoy!

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