A novelty twice over for me – not only are they the first Linzer Cookies I have ever made, they are also my first vegan Christmas cookies – and I am absolutely delighted with the results!
I must give all the credit for the recipe to a wonderful vegan cook and baker, Stina Spiegelberg. Her blog Vegan Passion is also written partly in English, so please do go and visit her. Even better, if you know some German then buy one of her books. I bought her Vegan Xmas cookbook recently and have tried her delicious non-cheese “cheescake” (Zupfkuchen) already too.
Stina, you have made my first vegan Christmas a delight!
- 4-5cm round cookie cutter and small cookie cutters for the centres
- 460g (3 and 3/4 cups) wholemeal (spelt) flour
- 80g (1/2 cup) ground hazelnuts
- 100g (1/2 cup) sugar
- 1 tsp baking powder
- 1 tsp cinnamon and 1/2 tsp allspice
- 250g (about 2 sticks and 2 tbsps) vegan butter
- 4 tbsps soya milk
- 200g (7 oz) raspberry jam/jelly (I prefer the seedless jelly 😉 )
Mix all the ingredients together except for the jam. Add the soya milk at the end as you bring the dough together to form a smooth ball. Then chill it for at least 30 minutes, wrapped in clingfilm.
Preheat your oven to 180°C/350°F and line large baking trays with greaseproof paper. Roll out the dough on a floured surface to about 3mm thickness. Cut out circles using a 4-5cm cookie cutter. In half of the circles cut out tiny hearts, stars etc from the centre. You are aiming to make about 50 cookies.
Bake for 10-12 minutes. Don’t let them get too brown! Let them cool on a rack and then spread the jam over the bottom halves and gently press the top halves onto them. You need about a third to a half a teaspoon per cookie.
The jam filling does mean that they go a little soft after a day or two, but they still taste wonderful and can be kept for a couple of weeks in an airtight tin.
Have you done any Christmas baking yet?