With your consent, we use Google Analytics to improve SmarTasty. Data may be transferred to the USA. You can withdraw at any time. · Privacy
Gluten-free Linzer cookies made with rice and buckwheat flour, hazelnuts and butter, filled with blueberries and maple syrup. Low FODMAP Christmas baking, a snack for your cookie tin.
Quickly knead the rice flour, buckwheat flour, hazelnuts, cinnamon, salt, the butter in pieces, the egg yolk and most of the maple syrup into a dough. Chill it for 30 min.
Cook the blueberries with the rest of the maple syrup for 5 min, mash them, stir in the cornflour mixed with a little water and bring everything back to the boil for 1 min. Leave the filling to cool.
Preheat the oven to 175 °C (155 °C fan). Roll out the dough between two sheets of baking paper to 3 mm thick and cut out 40 cookies. Cut a small hole out of the centre of half of them.
Place the cookies on a baking tray lined with baking paper and bake them at 175 °C for 10 to 12 min until the edges are light brown.
Leave the cookies to cool, spread the bases with the blueberry filling and put the tops with the holes on them. This makes about 20 cookies (2 per portion). They keep for about 1 week in an airtight tin somewhere cool.
Good to know
Linzer cookies are the ones with a window: two rounds of shortcrust with a fruit filling in between. Here the dough is made from rice and buckwheat flour, and you quickly cook the filling from blueberries instead of using redcurrant jelly made with sugar.
Swaps
Blueberries → raspberries (not low-histamine). Hazelnuts → walnuts. Buckwheat flour → more rice flour (paler). Maple syrup → coconut sugar.
Cooking tips
Roll out the gluten-free dough between baking paper and cut it out while well chilled, so it doesn’t tear. Fill the cookies only the day before you serve them, so they soften slightly.
Storage
Filled, they keep for 1 week in a tin; unfilled, for 3 weeks.
Allergens
Contains hazelnuts (tree nuts), milk and egg. Gluten-free.
