Mixing Bowl
Baking Sheets
Electric Whisk
Sieve
In a large bowl, cream together the butter and syrup until creamy.
Add the rest of the ingredients (except for the jam and icing sugar) and beat until you have a crumbly dough. It will look like crumbly peas when beating, but it will come together as a dough.
Form dough into a ball, wrap in clingfilm and chill for at least a couple of hours.
Preheat oven to 170c.
Line two baking sheets with greaseproof paper.
Separate your dough into two balls. Clingfilm one ball and return to the fridge.
Roll out the other ball on a floured work surface, until it's about ½cm thick.
Using your Linzer Cookie Cutters, cut out equal amounts of top and bottom cookies. Place on baking sheet.
Bake for 8 minutes or until very pale golden. Let cool for a couple of minutes on the baking sheet, then let cool completely on a cooling rack.
Place half a teaspoonful of jam onto the bottom cookies.
Dredge the tops with icing sugar, then sandwich to a jammy bottom!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Agave Syrup Linzer Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.