Hey guys, every time I start typing a blog post I only have one thought on my mind. I type like I speak xD it’s so hilarious I cannot describe! Each time I proofread the blog my mind goes like, if I wrote my blogs at work like this, I’d be sent home sooner than I can say delete. Annyyhoo, I have been working on so many eggless recipes you guys, you’re gonna love me! It has been quite a challenge managing baking and office work along with the miniscule amount of studies that I am doing. It seems like 24 hours are not enough. Most days I am quaking with anxiety and it gets so difficult to even move, but we keep going even if it is as slow as a tortoise. Okay you know what? I am going to start talking about the recipe cause I sound like I am on something.
This flavour combination is something I am so happy with that I cannot put into words. I surprise myself sometimes you know? Who puts chilli powder in a jam? Apparently, I do.
So these Linzer cookies are perhaps the easiest buttery goodness you will make. It takes so few ingredients and is super quick and they look like you have put hours and hours of effort. Win-win right?
Lets get started, here are a few things to keep in mind while you make this recipe:
- Please do not skip the chilli in the jam. It adds a brilliant kick. You can however try adding a little first and then increase the amount to taste. I like to have it borderline spicy because it pairs so well with the lemon.
- When you cut out the cookies, make sure that your dough is cold, otherwise it will be a droopy, weak mess.
- If at all you are unable to find Jamuns or java-plums you can use any other jam or even Nutella to sandwich the cookies.
Lemon and Chilli Jamun (Java-plum) Linzer cookies
- 250 g Jamuns or Java-plums pitted
- 1 tbsp sugar
- 1 tsp chilli powder to taste
- 135 g salted butter
- 65 g castor sugar
- Zest of one large lemon
- 200 g all purpose flour
- 1 tbsp lemon juice to adjust consistency
Make the Jam:
- In a heavy bottom saucepan add the pitted jamun and sugar. Cook on medium heat while stirring constantly and let the mixture reduce to half, we need to let the water evaporate enough to create a jammy consistency. It can take anywhere between 8-15 minutes. Take it off the heat once it is thick enough and add the chilli powder. Once the mixture is moderately cool, using an immersion blender, make this into a smooth paste. Let it cool, store in a glass jar, refrigerated.
Make the cookies:
- In a medium-large bowl add the softened room temperature butter and caster sugar. Beat using a whisk until light and fluffy (about 1-2 minutes), add the flour and lemon zest and fold till a pliable dough forms. You may add a tablespoon of lemon juice if the dough seems too dry. Do not knead the dough. Wrap it in cling film and refrigerate for 30 minutes.
- On a clean and floured surface, roll out the dough to about ½ inch thickness and cut out circles using a cookie cutter. I used a 3-inch round cookie cutter. You can re-roll the dough and cut out the circles till you have used most of it. I took a smaller star cookie cutter and cut out stars for half of the circles (you may choose to not follow this one step).
- Arrange the cookies on baking sheets lined with parchment paper leaving some space between the circles. Refrigerate the trays while you preheat the oven.
- Preheat your oven to 190 C and bake these cookies, one tray at a time for around 15-18 minutes or until the edges are set and a light golden brown.
- Let the cookies cool completely before pairing them up and sandwiching them with the spicy flavourful jam and drizzle some powdered sugar on top.
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