Linzer without eggs

The first step is to take the butter out of the fridge so that it is at room temperature when you start the dough. This is an important step because buttered dough comes together better if the butter is not too hard.

Put all the ingredients (except the jam) in a bowl and mix. You can use grated sweetener instead of icing sugar if you like.

Form the dough into balls, cover and refrigerate for 30 minutes to make it easier to stretch.

On a floured surface, stretch the dough to a thickness of about 3-4 mm. Cut out the cakes with a liner cutter of various shapes. If you don't have a linzer cutter, you can use a glass to cut out the shapes, the main thing is to end up with two identical shapes.

Place the dough pieces on a baking tray lined with baking paper and bake in a preheated oven at 180°C for 10-12 minutes until light in colour.

Let the cakes cool after baking, as they can become brittle and break when hot. Then spread the jam on one half of the cake and place the other half on top.