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Honey lemon linzer served
Tangy lemon and honey biscuits with a melt-in-the-mouth texture.

Zesty honey and lemon Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
This recipe is a refreshed version of the classic Linzer, where the warm sweetness of honey is lightened by the essential oils in lemon zest. The speciality of the dough is that using butter and honey together results in a richer, slightly softer texture that perfectly balances the acidity of the jam.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 20 servings
🔥 Calories 175 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater: for the lemon zest.
  • Cutter: for linzer shapes.
  • Rolling pin: for rolling the dough.
  • Baking sheet: for baking.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, baking powder, and salt in a bowl.

Tip: Even distribution of baking powder is important so the dough rises evenly everywhere. (Leavening)
2 ✓

Rub the cold butter into the flour mixture until you get a crumbly texture.

Tip: Cold fat coats flour particles, preventing too much gluten forming from moisture, thus making the dough short. (Shortening effect)
3 ✓

Grate in the lemon zest, then add sugar, honey, and the egg. Quickly knead the dough together.

Tip: Only grate the yellow peel, as the white part (pith) is bitter.
4 ✓

Wrap dough in foil and rest in the fridge for 30 minutes.

Tip: During cooling, dough structure stabilises and butter hardens back, essential for shaping. (Crystallisation)
5 ✓

Roll out dough on a floured surface to approx. 5 mm thick and cut out shapes (half with hole, half without).

Tip: If dough starts warming and sticking, put back in fridge for a few minutes.
6 ✓

Bake in oven preheated to 180°C for 8-10 minutes until golden brown.

Tip: Due to caramelisation of honey, it may bake faster than traditional Linzer. (Maillard reaction)
7 ✓

Leave to cool on a rack, then stick pairs together with jam.

Tip: Moisture content of the jam will soften the crispy baked dough by the next day. (Hygroscopicity)

Recipe FAQ

Why did it spread in the oven?
Likely the butter or dough was too warm at the moment of baking. Always put it in the hot oven cold!
Can I use margarine instead of butter?
Yes, but the flavour and melting point of butter give the true shortbread experience.

Ingredients

  • 250 g flour
  • 80 g sugar
  • 50 g honey
  • 1 pc lemon
  • 1 pc egg
  • 150 g cold butter
  • 1 sachet baking powder
  • 1 pinch salt
  • 200 g sugary jam