Today we are making German Biscuits, these can also be know as Linzer or Belgian Biscuits and are two shortcake style biscuits sandwiched with jam and topped with water icing. This recipe creates a delicate biscuit so be gentle whilst handling. As these biscuits contain no egg or egg substitute they are both vegetarian and vegan friendly if you use a suitable margarine and topping.
- 250g of margarine
- 250g of plain flour
- 100g of cornflour
- 30g of custard powder
- Jam, beaten slightly to thin
- 100g of icing sugar
- 2dsps of cold water
- Sprinkles of choice
- In a large bowl, cream the margarine.
- Add the dried ingredients and mix until you create a dough.
- Turn out onto a well floured surface and quarter.
- Doing a quarter at a time, roll out gently until around a quarter of an inch thick. (No need to be exact)
- Cut out with a pastry cutter, the size is up to you, I use the middle sized cutter.
- Place gently onto a baking sheet using baking paper if not non stick.
- In a preheated oven 180°c, 375°f, Gas mark 4
- As these are a pale biscuit, bake for between 10 and 15 minutes on the middle shelf, checking after 10mins to make sure they are not burning.
- Remove when firm to the touch.
- Place on a baking rack and allow to cool.
- Mix your icing sugar and water until you have a thickish paste. It should be thick enough not to run but thin enough to spread.
- Sandwich together with jam and spread your icing over the top.
- Sprinkle with the topping of your choice, taking care that they are vegetarian and vegan friendly if needed.
- Allow icing to set.