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Lemon and oat Linzer biscuits served on a plate
Crunchy, fibre-rich oat Linzer biscuits with a zesty lemon filling

Lemon and oat Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
This recipe is for lovers of rustic textures. Adding oats to the Linzer dough gives the biscuit a crunchier, nuttier character whilst increasing its fibre content. The oats absorb the butter's flavour and toast to a golden brown during baking, creating a perfect contrast with the soft lemon jam.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 210 kcal
🌍 Cuisine Modern Hungarian

Ingredients

Equipment Needed

  • Food processor (for oats)
  • Rolling pin
  • Cutters

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the oats, icing sugar, and baking powder.

Tip: If the oat flakes are too large, give them a spin in the food processor so they blend better into the dough.
2 ✓

Rub in the cold butter, then add the egg, lemon juice, and zest. Knead together.

Tip: Oats can absorb more moisture than flour. If the dough is crumbly, add another drop of lemon juice or water.
3 ✓

Chill in the fridge for 30 minutes.

Tip: Oats need time to absorb moisture.
4 ✓

Roll out, cut out, and bake at 180°C (160°C Fan) for 12-15 minutes.

Tip: The surface of the biscuits will be more rustic due to the oats, but this adds to their charm.
5 ✓

Sandwich the cooled discs together with the jam.

Recipe FAQ

Can I use whole oats?
It's better to blitz them a little, as whole flakes make rolling and cutting the dough difficult.

Ingredients

  • 200 g Plain flour
  • 100 g Fine rolled oats (or blitzed)
  • 80 g Icing sugar
  • 150 g Cold butter
  • 1 Egg
  • 1 Lemon, zested
  • 2 tbsp Lemon juice
  • 100 g Lemon curd or jam
  • 1 tsp Baking powder
  • 30 g Icing sugar for dusting