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Strawberry Linzer biscuits dusted with icing sugar, filled with jam
Buttery shortcrust pastry sandwiches filled with sweet strawberry jam

Strawberry Linzer Biscuits

Author: Flavelo
Recipes Cakes and Desserts
The Linzer is a classic of 'shortcrust pastries'. The secret lies in coating the flour particles with fat: the butter layer prevents the flour from forming a strong gluten network when it meets moisture (egg). This makes the biscuit crumbly and melt-in-the-mouth, rather than elastic like bread. Named after the city of Linz, it is now an essential part of Hungarian celebrations.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 20 servings
🔥 Calories 175 kcal
🌍 Cuisine Hungarian, Austrian

Ingredients

Equipment Needed

  • Biscuit cutters (one solid and one with a hole in the centre)
  • Rolling pin
  • Baking sheet with baking parchment
  • Fridge (essential!)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Sift the flour, salt, and icing sugar into a bowl. Add the cold butter cubes and rub together quickly with your fingertips until you get a wet sand texture.

Tip: Work quickly so the butter doesn't melt from the warmth of your hands! If the butter melts, the flour absorbs it, and the pastry becomes hard (greasy). (Fat coating effect).
2 ✓

Add the egg yolk and grated lemon zest. Quickly bring together into a ball. Do not knead!

Tip: Only mix until it just comes together. The essential oils from the lemon zest blend into the fat.
3 ✓

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

Tip: During resting, the butter hardens again (easier to roll), and the flour hydrates evenly (better texture).
4 ✓

On a floured board, roll out the dough to 3-4 mm thick. Cut out shapes in pairs: one solid (base) and one with a hole (top).

Tip: If the dough warms up and sticks, put it back in the fridge for a few minutes.
5 ✓

Bake in a preheated oven at 180°C for 8-10 minutes. It's ready when the edges are just starting to colour, but the top is still pale.

Tip: It might seem soft when taken out of the oven, but it will firm up as it cools.
6 ✓

Once cooled, spread jam on the solid discs, dust the holed ones with icing sugar, then sandwich them together.

Tip: It's worth making a day before serving so the pastry softens back up from the jam.

Recipe FAQ

Why did the dough shrink during baking?
You overworking the dough (kneading), which developed gluten elasticity. Shortcrust pastry should only be brought together quickly, not kneaded!
Why is it hard?
Either it absorbed too much flour during rolling, or it was baked too long. Linzers should remain pale!

Ingredients

  • 300 g Plain flour
  • 200 g Cold butter (cubed)
  • 100 g Icing sugar
  • 1 pc Egg yolk
  • 1 pinch Salt
  • 1 tsp Grated lemon zest
  • 200 g Strawberry jam (thick)