Coconut and Raspberry Linzer Cookies By Stacey Horler
Ingredients
- 1 cup. brown rice flour
- ½ cup. ground almonds
- ¼ cup + 2 tbsp. coconut butter melted
- ½ cup. maple syrup
- 1 tsp. vanilla
- 6 tsp. raspberry jam
Instructions
- Pre heat the oven to 180c and line a large baking tray
- To make the dough, put all of the ingredients into a mixing bowl and mix until combined
- On a lightly floured, surface roll out half of the dough to a thickness of ¼ inch/0.5cm. Using a circle fluted cookie cutter, cut out circles and place onto a lined baking tray
- Repeat this step with the other half of the dough, and this time use a small heart shaped cookie cutter to cut out a window in the centre of each circle
- Bake in the oven for 10 to 12 minutes or until lightly golden. Remove and transfer to a cooling rack
- Once the cookies have cooled use a tsp. to place a dollop of jam onto each whole cookie
- Lightly dust the window cookies with powdered sugar (if using) then place on top of the whole cookies
- Store in an airtight container