Ginger nuts
Linzer cookies
- 150 GRAM SELF RAISING FLOUR
- 100 GRAM BROWN SUGAR
- 1 EGG
- 50 GRAM BUTTER, melted
- PIECE OF GINGERROOT, grated
- 1/2 TSP ALLSPICE
- WHITE SUGAR
- 100 GRAM FLOUR
- 50 GRAM BUTTER
- 1 TSP BISCUIT SPICES
- 50 GRAM SUGAR
- 50 GRAM HAZELNUTS, ground
- RIND OF 1 LEMON
- 1/4 CUP JAM or MARMALADE
Mix all ingredients except the white sugar; form 20 small balls with a spoon, put them on a sheet of baking paper and refrigerate for one hour. Flatten them a little, sprinkle with white sugar and bake 10-12 minutes at 175 degrees Celsius.
Mix all ingredients and knead well. Put the dough in the fridge for half an hour. Roll it out, and cut out round cookies. Make a hole in the middle of half of them with an apple drill. Bake them 12 minutes at 175 degrees Celsius in the oven and allow them to cool down. Glue one cookie with a hole and one without together with some jam, and put some jam in the hole.
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