How are you doing?I was away from home(Delhi) to escape from the air pollution for few days.Hence the blog was under silent mode.Winter is setting in and rains are pouring heavily in Tamilnadu. Kindly take the best care of you always.The Jingle season is on and here we have special recipe from Nandita Gupta, a passionate foodie who blogs at Foopla, who currently focuses on creative food for kids. When I approached her for a guest post for my blog she accepted it immediately and sent me yummy recipe.Thank you Nandita. Wishing you a great journey ahead. Linzer Cookies-When she mailed me the recipe I just learnt about its history.These cookies are basically an altered version of a dessert(originally a tart) made of a crust with almond flour and blackcurrant jam. Nandita has given us the simplest way of making with whole wheat flour and cane sugar as I requested her make it a wholesome suiting my blog’s purpose. Doesn’t it sound healthy and yummy?
Here are other healthy baked goodies from my blog.Do give it a try this season.
Over to Nandita
Christmas for me is all about being happy, lots of family time, cuddling under the blanket, sharing joy with friends and family, eating food which makes you warm and fuzzy and falling in love with life. With food being the focus of every little celebration we do at home, I have started experimenting with traditional recipes. Cookies, plum cake, egg nog and loads of savory dishes. My first cookie which I tried my hands on this season were Linzer cookies! And they are absolutely gorgeous and so so easy to make.
I always felt overwhelmed at the thought of baking cookies. I am fine with cakes, but there is something about cookies, which has to be mastered, I felt. I was right to think this way because of a few baking failures in the past. This time everything went as planned since I gave attention to detail and made the simplest cookies of all. These Linzer cookies are very easy to make. Here’s the recipe for Linzer cookies and I have also shared some tips and tricks which worked for me in the recipe notes.
- 1.5 cups Whole wheat flour
- 100 gms Butter
- 1/2 tsp Baking powder
- 1/2 cup Cane sugar or white sugar (fine)
- 1 tsp Vanilla essence
- 3 tbsp cup Milk (cold)
- Mix together whole wheat flour and baking powder.
- Add cold butter cut into small pieces so that it’s easier to mix them with the flour.
- With your fingertips mix the butter with the flour. You have to do this step a bit quickly otherwise the warmth of your hand might melt the butter.
- Once the butter is mixed with the flour, you will get a breadcrumb like texture. I use a food processor to mix this to a fine crumb mixture.
- Now add sugar, vanilla essence and with the help of cold milk, 1 tbsp at a time, bring the dough together. Don’t knead the dough, just bring it together. You can add more milk if required but I needed only 3 tbsp.
- Cover with a cling wrap and keep in the fridge for 20 minutes or more. It can also be frozen in the deep freezer for a month or so.
- Pre heat the oven at 170 degree C for 10 minutes. Take the dough out of the fridge and with the help of some dry flour, roll it out.
- You can bring the edges together if they tear in between. Roll to a medium thickness (1/4 inch approximately). With the help of a cookie cutter, cut into circles, even in number.
- Keep half the circular cookies in the baking tray.
- Make holes, in the rest of the cookies, in the center using a smaller cookie cutter. Put them in the oven tray with the rest of the cookies.
- Bake the cookies in a baking tray for 5 to 7 minutes or until edges are slightly light golden brown.
- Take them out of the oven now and transfer with a thin spatula (handle carefully as they will be soft) to a wire rack. Let them come to room temperature.
- They will crisp up as soon as they come to room temperature.
- Drizzle icing sugar with the help of a sieve on the cookies with a hole.
- Spread any jam/fruit compote on the whole cookies. Cover each with icing sugar drizzled cookies.
- You can add any flavor like saffron, cardamom of your choice.
- You can even roll the dough into a log before keeping in the fridge. After 30 minutes, remove the log and cut into equal thickness cookies and bake them. You can skip the jam and icing sugar completely.
- I have used 170 degree with the both rods and a fan in the middle rack position in the oven.
Thank you so much Nandita Gupta for such a beautiful recipe for this wonderful season 🙂
I invite pure vegetarian recipes with mushrooms/soya chunks or baked goodies with no white ingredients as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at firstname.lastname@example.org with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.