Apricot Jam Drops (Linzer Karika)

Good old fashioned home made biscuit, made with "cookie dough" pastry rolled, baked and filled with apricot jam, finished with icing sugar.

The Ingredients for the pastry:

350g Plain Flour

12g Baking Powder

1 Whole Egg

120g Sugar

50g Almond meal (can be left out)

250g Soft Butter

2-3g Salt

Teaspoon of Vanilla Essence

1 Lemon zested

Mix the above ingredients. It is likely that you will need to add a bit more flour until the dough is not sticky. Divide the dough into two equal portions and wrap them individually in a plastic wrap and put them in the fridge for an hour.

Prepare the Apricot jam.

When the dough is cooled down, roll out the first batch to a 5mm round shape, and use a round cookie cutter to cut some circles. Put them on silicon mat covered baking tray, and bake for 15min on 200c. Do not burn them.

Do the same with the second batch, except you need to cut a little circle out of the middle of each piece before you place them on a baking tray.

When all baked and cooled down, spread some apricot jam on the first batch, then place the second batch pieces on the top.

Dust with icing sugar.