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Lemon and honey Linzer biscuits served on a plate
Soft honey and lemon Linzer biscuits, a perfect festive treat

Lemon and honey Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
This recipe combines the crumbliness of a classic Linzer with the keeping qualities of honey cakes. Honey has the special property of absorbing moisture from the air, keeping these biscuits soft for days or even weeks. The lemon not only adds flavour but helps keep the dough light in colour during baking, preventing excessive browning.
🕒 Prep Time 20 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 32 mins
🍽️ Servings 12 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian, Austrian

Ingredients

Equipment Needed

  • Rolling pin
  • Biscuit cutter set (Linzer)
  • Baking tray with parchment
  • Pastry brush for glazing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the icing sugar, baking powder, and salt, then rub in the cold butter quickly.

Tip: The butter coats the flour particles, preventing moisture from contacting the gluten, ensuring a short texture.
2 ✓

Add the honey, egg yolk, and grated lemon zest. Knead quickly until the dough comes together.

Tip: Honey makes the dough sticky, so work with cold hands or a machine. Do not overwork, as the warmth of your hands will melt the butter.
3 ✓

Wrap in cling film and refrigerate for at least 1 hour.

Tip: During resting, the flour hydrates and the butter firms up, making the dough manageable and easy to roll.
4 ✓

Preheat the oven to 180°C (160°C Fan). Roll out the dough on a floured surface, cut out the shapes, and place on a baking tray lined with parchment.

Tip: Work in batches; keep the remaining dough in the fridge while rolling the first batch.
5 ✓

Bake for 10-12 minutes until the bottoms are just coloured.

Tip: The sugars in honey caramelise at a lower temperature, so these biscuits can burn faster than plain Linzers. Watch them constantly!
6 ✓

Allow to cool, then coat the tops with lemon glaze.

Tip: Only glaze completely cooled biscuits, otherwise it will run off.

Recipe FAQ

Why is the dough sticky?
Honey makes the dough stickier than usual. The secret is cold ingredients and resting time.
Can I replace honey with sugar?
It's not recommended, as honey gives the dough its characteristic softness and flavour. With sugar, you'd get a harder, crunchier biscuit.

Ingredients

  • 250 g Plain flour
  • 150 g Cold butter
  • 50 g Honey
  • 50 g Icing sugar
  • 1 Lemon, zested
  • 1 Egg yolk
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 100 g Lemon glaze (icing sugar + little lemon juice)