A gluten free take on the classic Linzer Cookie, these gluten free linzer cookies are filled with a delightful raspberry filling. This recipe is gluten free and refined sugar free.
First make the raspberry jam. In a saucepan place raspberries, the ¼ cup of water and maple syrup (optional). Gently heat over a medium heat.
When the raspberries are soften and heated through, use a potato masher or fork to mash raspberries. Remove the saucepan from the heat.
In a small bowl mix together tapioca flour and 2 teaspoons of water to make a paste.
Return the saucepan to the heat. While stirring add tapioca mix. Continue stirring until the raspberries thicken and the jam coats the back of a metal spoon. Pour into a glass jar and place in the fridge too cool. To prevent a skin forming on the jam place a piece of cling film over the top of the surface of the jam and remove when cooled (optional).
In a bowl mix together almond flour, tapioca flour, rice flour, xanthan gum and salt flakes and set aside.
In a mixing bowl place softened butter and beat on a medium to high speed with electric beaters or with a stand alone mixer. When butter is a soft whipped texture, slowly pour the maple syrup into the butter while mixing on medium. If you pour too quickly the butter will look as if it has curdled, continue to whisk to bring it back to a soft whipped texture.
When all maple syrup in incorporated add lemon zest and vanilla and whisk to mix through.
With spatula or wooden spoon gently fold in the flour mix to form a soft dough. Divide dough into half. Place each half in between two pieces of baking paper and roll each into a disk of approx. ½cm thick. Place each disk in the fridge for an hour.
Preheat the oven to 170 degrees celsius. Line two baking trays with baking paper and set aside.
Once chilled, use one sheet of dough to cut out the base of the cookies, and the other to cut out the tops. Remember to count how many tops and how many bases you have to ensure you have equal amounts of both.
The dough may soften, use a pallet knife or egg slide to help transfer the dough onto the baking trays. If needed return the dough to the fridge too chill again.
Bake for 7 mins. These cookies should still be very slightly golden once baked. The cookies may require slightly longer, depending on the individual oven.
Let cool on the tray for 5 minutes before transferring to cooling rack.
Once cooled place a ¼ - ½ teaspoon of jam on the base of cookie, carefully place the top cookie on the base by gently pressing it together.
Dust the tops of the cookies with icing sugar if desired.
Once assembled these cookies are best eaten the same day. If you are not planning on eating these on the same day of baking them, place them in an airtight container and assemble with jam and dusted with powdered sugar on the day you want to serve them.Keep un-assembled cookies in an airtight container on the bench top for up to 4 days.