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Honey Linzer biscuits dusted with icing sugar, filled with jam
Soft honey biscuits sandwiched with thick apricot jam

Honey Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
The speciality of honey doughs is that due to the hygroscopic (moisture-binding) property of honey, the biscuit does not dry out, in fact: by absorbing moisture from the air, it becomes softer and crumblier over time. This Linzer combines the spiciness of gingerbread with the acidity of the jam filling.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 20 servings
🔥 Calories 130 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Scales
  • Large bowl
  • Pastry board and rolling pin
  • Cutters
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Mix the flour, baking powder, icing sugar, cinnamon and grated lemon zest in a bowl.

Tip: The essential oils of the lemon zest counterbalance the sweetness of the dough and add freshness.
2 ✓

Add the diced cold butter and rub into the flour. Then drizzle in the honey and add the egg yolks. Knead together quickly.

Tip: The acidity of the honey reacts with the baking powder (CO2 production), so don't leave it standing too long at room temperature after kneading.
3 ✓

Wrap in cling film and rest in the fridge for at least 1 hour. During this time the flour hydrates and the butter sets.

Tip: Without resting, the dough would tear when rolling and deform during baking.
4 ✓

Preheat the oven to 180°C. On a floured board, roll out the dough to 3 mm thickness and cut out shapes (bases and tops with holes).

Tip: Work in batches, keep the remaining dough in the fridge.
5 ✓

Bake on a tray lined with baking paper for 8-10 minutes until the bottom just takes on colour. Do not wait for the top to brown!

Tip: Because of the honey (caramelisation), this dough darkens and burns faster than traditional Linzer.
6 ✓

When cooled, sandwich them together with the jam and dust the tops with icing sugar.

Tip: The moisture content of the jam will soften the biscuit (migration).

Recipe FAQ

The dough remained hard after baking.
This is normal! Honey doughs are hard after baking, but will soften in 1-2 days from the jam and standing in a tin.
The dough is too sticky when rolling.
Chill it longer! It is stickier than plain butter dough because of the honey; cold helps.

Ingredients

  • 300 g Plain flour
  • 80 g Honey
  • 200 g Cold butter
  • 100 g Icing sugar
  • 2 Egg yolks
  • 0.5 sachet Baking powder
  • 1 tsp Ground cinnamon
  • 1 Lemon zest (grated)
  • 200 g Thick apricot jam (for filling)
  • 20 g Icing sugar (for dusting)