Delicious linzer cookies made with our aromatic Organic Honeybush Tea with a spicy ginger lift and a sweetness from the apricot jam. Weekend baking sorted!
In the recipe
Preheat oven to 350° and line several rimmed baking sheets with parchment paper.
In a large bowl, beat together butter and sugar with a mixer at high speed until thick and creamy, approximately 5 minutes. Add egg, beating until incorporated. Add vanilla extract, stirring until combined.
In a separate large bowl, whisk together flour, ginger, Organic Mountain Honeybush tea, baking powder, and salt. *extra flour may be needed to reach the right consistency as the dough should be soft but not sticky.
Gradually add to butter mixture, beating until dough comes together.
Place half of dough between 2 sheets of greaseproof paper. Using a rolling pin, roll out dough to a ⅛-inch thickness. Transfer dough and greaseproof paper to a rimmed baking sheet. Freeze for 15 minutes. Repeat with remaining dough.
Working with one portion at a time, remove dough from freezer, and remove greaseproof paper. Place dough on a lightly floured surface. Using a 2-inch fluted round cutter, cut 30 shapes from dough, rerolling scraps as necessary. Place dough rounds 2 inches apart on prepared baking sheets. Using a 1-inch Linzer cutter, cut and discard centres from 15 rounds.
Bake until edges of cookies are light golden brown, around 10 minutes. Transfer cookies to wire cooling racks and let cool completely. Store at room temperature in an airtight container with layers separated by greaseproof paper.
Just before serving, spread each whole cookie with apricot preserves. Top each with a cut-out cookie. If desired, fill shapes with more apricot preserves.
