Chocolate Caramel Linzer Cookies
Boho Baker
18
15 minutes
10-12 minutes
Spreads
The buttery, spiced cookie base is filled with a rich chocolate caramel spread and topped with a touch of royal icing and festive sprinkles. These charming cookies are perfect for the holiday season and a delightful treat for any occasion.
Ingredients
160g plain flour
1 ½ tsp ground cinnamon
½ tsp ground ginger
100g unsalted butter
60g ground almonds
100g golden caster sugar
1 jar Thursday Cottage Chocolate Caramel Spread
2 tbsp royal icing
Christmas sprinkles
Directions
Sift together the flour, cinnamon, and ginger. Cut the butter into cubes and rub it into the flour mixture with your fingertips.
Add the ground almonds, golden caster sugar, and egg. Stir with a butter knife until the dough comes together. Wrap in clingfilm and refrigerate for 15 minutes.
Turn the dough out onto a lightly floured surface and roll to the thickness of a pound coin. Cut out 36 star shapes, rerolling the dough if necessary. Cut a small circle out of the centre of 18 of the stars.
Chill the cookies for 30 minutes. In the meantime, preheat the oven to 180C/160C (fan)/gas mark 4.
Bake the cookies for 10-12 minutes, or until the edges are golden and crisp. Leave to cool completely.
Sandwich the cookies together with a generous dollop of Chocolate Caramel Spread. Pipe a little royal icing over the top of the circle cut out and add some sprinkles to create a Christmas pudding motif.
Store the cookies in an airtight container and enjoy within three days.
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