What better way to say Happy Mothers Day than with a plate of cookies? Tart raspberry jam sandwiched between 2 vanilla biscuits – delicious!
Jam Linzer CookiesPrint This
- FOR THE COOKIES
- 75g whole almonds
- 300g spelt flour
- 1 teaspoon of vanilla extract
- Pinch of salt
- 1⁄2 teaspoon of baking powder
- 140ml maple syrup
- 80ml coconut oil/butter melted*
- FOR THE JAM
- 125g of frozen or fresh raspberries
- 1 teaspoon of chia seeds
- 1 tablespoon of maple syrup
- Icing sugar (to dust)
- *Can swap for oil of choice but opt for a neutral tasting one.
Firstly make the jam by simmering the raspberries and maple syrup on a medium heat for approximately 10 minutes, stirring occasionally. Add the chia seeds and let simmer for a further few minutes. Leave to cool.
Preheat oven to 180c and line three baking trays with parchment paper.
In a food processor blitz almonds into a fine flour.
Sieve spelt flour into a bowl and then add almond flour, salt and baking powder. Mix until everything is well combined.
In a separate mixing bowl, combine the vanilla extract, maple syrup and oil.
Add the wet ingredients into the dry and combine until a ball of dough is formed (you can use your hands here if it’s easier).
Sprinkle some flour on a clean work surface. Using a rolling pin, roll the dough mixture out until flat and about 5 mm thick.
Using a circular cookie cutter, create 20 circles.
Using a heart cutter or smaller round cutter make hearts/circles in half (10) of the cookies.
Add the cookies to baking trays, and bake in oven for 15-17 minutes until lightly browned.
Leave to cool before dusting with icing sugar, adding jam onto on the bases and assembling.