While the previous recipes may seem like a dull introduction to the section, we must walk before we can run. In these Linzer biscuits, because of the very high butter content, having mastered the mixing method in the previous recipes will ensure we now need to RUN.

TIP TOP TIP: MAN(/Machine)-HANDLE YOUR DOUGH AS LITTLE AS POSSIBLE.

Minimal mixing throughout making this dough is key, ensuring you create a dough which holds its shape when baking (great for the appearance) and melts in your mouth when eating (excellent for the eating).

RECIPE:

• 415g UNSALTED BUTTER (Cold and Cubed)

• 135g ICING SUGAR (Sieved)

• ZEST OF 2 LIMES

• 20g PLUM JAM(Or any other jam of preference)

• 4g FINE SALT

• 75g CORNFLOUR

• 375g PLAIN FLOUR

• 10g GROUND CARDAMOM

BEFORE YOU START…

Preheat your oven to 170c, (160c fan oven, 175c for other, less powerful ovens)

METHOD:

Mix the butter, icing sugar and lime zest together slowly until everything is combined and there are no lumps of butter. Add the jam and mix through briefly to incorporate (you can use any other jam you have to hand here, fig, raspberry, it adds a nice flavour ‘accent’ to the dough).

Sieve the flours together, add the ground cardamom and gradually mix into butter mixture, making sure not to overmix the dough.

WHAT DID WE LEARN WHEN MAKING SHORTBREAD? MORE MIXING = MORE AIR INTO THE DOUGH = SPREADING DURING BAKING.

Wrap the dough in clingfilm and rest in the fridge for at least an hour (or until firm to the touch).  Once rested roll out your dough 0.5cm. Cut with your chosen cutter and return to the fridge arranged on your baking trays and rest for a further hour.

Once rested, bake until golden (12-14 mins). Leave cool before giving them the cheekiest of icing sugar dusting and enjoying with a well deserved cuppa.