Monday, October 24, 2022

Raspberry Heart Linzer cookies

One of the things about owning a cafe was I rarely found enough time to blog or develop new recipes. Once customers found something they liked, I would be churning out the same cookies day after day. I can't call it a problem though as these Linzer cookies were always super popular and often sold out.

The cookies are lovely, buttery but still manage to be light with a hint of vanilla and cinnamon and once filled are not overly sweet and the perfect treat to have with afternoon coffee or tea. 

At the cafe they were filled with raspberry jam or lemon curd (raspberry was the biggest seller) and at Christmas we would change the heart cut out to a mini Christmas tree.

The cookie recipe calls for Almond Meal which is simply ground almonds. I actually often buy my almond meal from Costco and find it to be of good quality, I prefer the one with the skins removed but if you can only find ground almond still with their skin on the recipe would still work.

If you like you can freeze the dough in smaller batches before baking if you like, although I did scale my recipe back for you to make a smaller batch than I normally would.

The cookies can be stored for a few days, but I find them best if stored without the jam filling and then filled not long before you plan on eating them.

*I usually pop the unused egg whites into a ziplock bag in the freezer to use later to make meringue or macarons.

The dough is quite buttery so make sure you use the kitchen bench and rolling pin well with flour. I use an offset metal spatula to lift the cookies onto my baking tray.

I hope you enjoy these as much as my family and friends do.



Linzer Cookie Recipe makes 16-18 double cookies filled with jam (7cm or 2 3/4")

170g unsalted butter (6oz) 1 1/2 sticks

100g caster sugar (3 1/2 oz)

1tsp vanilla extract

1/2 tsp ground cinnamon 

1 egg yolk

160g plain flour (5 5/8 oz)

75g ground almond meal (2 5/8 oz)

pinch salt

To finish

around 1/2 cup raspberry jam 

icing sugar (powdered sugar) for dusting 

Mix butter, sugar, vanilla and cinnamon on low until combined with an electric mixer (I use a stand mixer) then increase speed to high and cream until light and fluffy.

reduce speed of mixer to medium low and mix in egg yolk until combined. Scrap down the sides with a spatula as needed.

At low speed mix in the flour, almond meal and salt and mix until combined.

Put some plastic wrap on the counter, tip the cookie dough onto the plastic, wrap securely and pop in the refrigerator until it's firm enough to work with. 

Dust counter and rolling pin with flour, cut away 1/4 of the dough and roll out until 1/4 inch thick. Cut out circles and place on baking tray. 

Try cutters like this from Amazon (link to product)

On half of the circles cut out/remove a smaller heart shape in the centre as per the picture.

Bake at 160 C for 12-15 mins or until just turning golden. Allow to cool on trays.

Split the cooked and cooled cookies into 2 lots, the whole round cookies and the cookies with hearts cut out. Using a sieve, dust icing sugar (powdered sugar) onto the heart cut out cookies.

Place the whole circle cookies so the bottoms are facing up (the side that was on the bottom during cooking). Heat the jam in the microwave and then spoon 1/2 to 1 tsp jam on each round cookie and spread almost to the edge with a knife or spatula. Press the sugar dusted heart cookie on top of the jam.

Store in an airtight container for up to 3 days.

Monday, October 17, 2022

Walnut caramel coffee slice, new beginnings and learning to breathe

Wow what happened there, I took a little break to run a cafe, blinked and there went 6 years. For real that just flew by.

Note to self, live every moment. I know you all learnt this a few years ago when COVID happened and everything shut down. But that's not what happened to me. Because I owned a cafe in Australia so I got up every single day put on a mask and went to work to keep that cafe running, do the admin, pay the staff so that hopefully there was still a cafe at the end of it all.

And then after 2 years came the end of restrictions, which was soul destroying because there was no way for the me to keep the cafe going.

Anyhoo I learnt a long time ago that endings are really just beginnings and I'm grateful for all the lessons I learnt, skills I gained and all the wonderful friends I made.

So I'm taking a little bit of time at the moment to focus on my health and my family. I'm working in a low stress job, focusing on some yoga training and learning to breath again.

And I'm blogging, because it's something I've always loved. But whoa everything's changed (but me) and it's taking me a little while to learn how to do everything. I said I owned a cafe in the suburb where I grew up. It was pretty old school and the people that came there were the sweetest bunch of people. It used to feel like inviting my friends over to my breakfast table, it wasn't fancy and everyone knew everyone else.

This is one of the cafe OG recipes, a simple old fashioned condensed milk 'caramel' slice. The staff used to bake this on site in the oven. We served it topped it with some walnuts but it's just as lovely plain if you prefer or drizzled with a little chocolate.

It's almost the opposite to the current crazes of fancy big cookie recipes out at the moment, it's so simple, you can eat a piece and still fit in your lunch. Plus it's perfect to freeze and you can slice it up after baking, freeze individual slices and pull out a piece to have for your afternoon tea or pop in your lunch bag.

xx Linda

Walnut Caramel Slice (makes 12 pieces)


1 cup self raising flour

1 cup desiccate coconut

1/2 cup brown sugar

125g melted unsalted butter (4 oz)

Caramel Layer

1 tin condensed milk

2 Tbsp golden syrup (US 2 TBSP plus 2 Tsp)

25g unsalted butter (7/8 oz)


1 cup chopped walnuts *I used 12 halves, you can substitute with pecans or drizzled chocolate

- grease (I lightly spray oil) and line a shallow rectangle baking tin (mine was27.5cm X 17.5cm X 3.5cm or 11" X 7" X 1.5 ") with baking paper and preheat oven to 180 C (355 F).

This is a link to the pan I used on Amazon

- pop the flour, coconut, brown sugar and melted butter into a bowl and mix together well to combine.

- press the mixture down evenly into the prepared baking tin.

- place in middle of preheated oven and bake for 10 - 12 mins until it's golden brown.

- remove from oven and while it's cooling make the caramel (don't turn the oven off you still need it). *note if you don't let the base layer cool a little bit at this stage the condensed milk caramel layer will sink into it and not spread as well.

Make the caramel layer 

- place condensed milk, golden syrup and butter into a microwave safe dish and microwave on high for 1 minute, mix well. 

-Continue to microwave for 30 second bursts until a light golden colour and the mixture has thickened a little like the picture below. Don't go too far it's still got to cook for a little bit in the oven. Usually a total of 2 mins (thats 4 X 30 second bursts).

Spread the mixture evenly over the bottom of the cooked and slightly cooled base and bake for a further 10 -12 minutes the edges will bubble and start to turn brown. See picture of the finished slices to see what it should look like.

Remove from oven, if you are topping with walnuts gently sprinkle onto the top ensuring you do not touch the hot caramel

Allow to cool for a few hours until the caramel is set (you can place in the fridge for a few hours to speed the process up)

Cut into 12 pieces (4 along the long side and 3 on the short). Keep in an airtight container for up to 5 days in the fridge. 

This slice can be frozen whole wrapped in plastic and placed in an airtight container for 1 month. Or sliced and wrapped into individual pieces in an airtight container. Just take out what you need from the freezer and allow to defrost in the fridge.