dairy free egg free nut free
Aren't these the prettiest things!?
I really had my photography mojo the day I made these cookies. I would have started my blog with this recipe if I hadn't gone and misplaced the printout (which has been mocking me in the background of the next pic for sometime...)
Found it! This recipe is similar to the Linzer cookie, adapted from the famous Austrian Linzertorte - I've replaced the almond meal with coconut to keep it nut free.
Enjoy - they taste as good as they look!
1 1/2 cups (225g) plain flour
3/4 cup (85g) dessicated coconut
1/3 cup (60g) icing sugar
125g chilled dairy-free margarine (Nuttelex), chopped
1 egg replacer
1 tbsp rice or soy milk
1 cup raspberry jam (or any really)
2 tbsp water
icing sugar, extra to dust
Preheat oven to 180 C. Line 2 trays with baking paper. Place flour, coconut, icing sugar and margarine in food processor and process until mixture resembles fine breadcrumbs.
Add egg replacer and milk and process until just combined. Gently knead until mixture just comes together. Shape into disc, cover with plastic wrap and refrigerate for 30 mins to rest.
Roll out dough on a lightly floured surface to 3mmm thick disk. Use a 7cm shape pastry cutter to cut out shapes and place on trays. Use a 4cm pastry cutter to cut out shapes from half the biscuits. Place on lined trays. Bake in oven swapping trays halfway through cooking until golden, about 8-10 minutes. Cool.
Combine jam and water in a small saucepan over medium heat and cook stirring for 5 minutes until jam is smooth. Remove from heat and strain through a fine sieve. Discard seeds. Use a small palette knife to spread a little of the jam over the solid biscuits. Dust the cut-out biscuits with icing sugar and place over the ones topped with jam. Set aside for 30 mins to set. Store in an airtight container.
Makes about 16.