These Gluten-Free Sourdough Linzer Cookies are a delightful twist on the classic Austrian treat. Made with sourdough starter discard, they offer a rich, buttery flavor with a tender crumb. The cookies are sandwiched with your favorite jam and dusted with powdered sugar, making them perfect for holidays or any special occasion.

Full Recipe:

Ingredients

For the Cookies:

100 grams butter, softened
100 grams caster sugar
1 egg, room temperature
1½ teaspoons vanilla extract
100 grams gluten-free sourdough starter discard
270 grams gluten-free flour blend (25% sorghum flour, 25% rice flour, 50% starch such as potato, corn, or tapioca)
1 teaspoon xanthan gum
¼ teaspoon salt

For the Filling:

Powdered sugar, as needed
Jam of choice, as needed

Directions

Make the Cookies:

Preheat the oven to 350°F (175°C).
In a medium bowl, mix the gluten-free flour, xanthan gum, and salt. Set aside.
In a large mixing bowl, combine the softened butter, caster sugar, egg, sourdough starter discard, and vanilla extract. Mix until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until a dough forms. It’s recommended to mix by hand to avoid incorporating too much air.
Turn the dough onto a well-floured surface. If the dough is sticky, lightly flour it to make it easier to handle.
Roll out the dough to about ¼ inch (0.5 cm) thickness.
Use cookie cutters to cut out shapes. For half of the cookies, cut out a smaller shape in the center to create the tops.
Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat. The cookies won’t spread much, so they can be placed relatively close together.
Bake for 9–11 minutes, or until the edges just begin to brown.
Allow the cookies to cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely.

Assemble:

Once the cookies have cooled, dust the tops (the ones with the cut-out centers) with powdered sugar.
Spread a small amount of jam on the bottom cookies.
Place the powdered sugar-dusted tops onto the jam-covered bottoms to create sandwich cookies.
Let the assembled cookies sit for 12 hours before serving to allow them to soften slightly.

Nutritional Facts (Per cookie, without jam):

Calories: 116 kcal
Carbohydrates: 18.7 g
Protein: 1.3 g
Fat: 3.8 g
Saturated Fat: 2.2 g
Cholesterol: 23 mg
Sodium: 526 mg
Potassium: 31 mg
Fiber: 3.5 g
Sugar: 4.8 g
Calcium: 8 mg

Why Choose Gluten-Free Sourdough Linzer Cookies?

The appeal of gluten-free sourdough Linzer cookies lies in their ability to satisfy the taste buds while accommodating those with gluten sensitivities or those following a gluten-free diet. The gluten-free flour blend used in these cookies ensures that they are safe for those with celiac disease or gluten intolerance. Moreover, the incorporation of sourdough starter discard adds an additional layer of flavor, as the naturally fermented sourdough imparts a subtle tanginess to the cookies.

These cookies can also be made with various types of jam, allowing for customization based on personal preferences. Whether you prefer classic raspberry jam, strawberry, apricot, or even blueberry, the choice is yours. The variety of flavors also makes these cookies versatile and perfect for holidays, special events, or just an afternoon tea.

The Art of Making Perfect Gluten-Free Cookies

When it comes to gluten-free baking, achieving the right texture and flavor can sometimes be challenging. However, the addition of sourdough starter discard to these Linzer cookies gives them a tender, yet slightly chewy texture that mimics traditional wheat-based cookies. The key to achieving the perfect cookie lies in using a good quality gluten-free flour blend. A blend of sorghum flour, rice flour, and starches like potato or tapioca is ideal for achieving the right consistency in the dough.

In addition, using room temperature ingredients is crucial for smooth and even mixing. The butter, egg, and sourdough starter discard should all be at room temperature before you begin mixing, as this helps the dough come together more easily and ensures a uniform texture.

The rolling out of the dough also requires some attention to detail. Gluten-free dough can sometimes be more delicate than its wheat-based counterpart, so it’s essential to handle it gently. If the dough feels sticky, lightly flour your surface and rolling pin, but be cautious not to add too much flour, as this can alter the texture of the dough. Additionally, chilling the dough before rolling it out can help prevent it from becoming too soft and difficult to work with.

The Beauty of Sourdough Starter Discard in Baking

Sourdough starter discard is often seen as a waste product, but it has a wealth of uses in baking. Instead of tossing it out, you can use it in various recipes, from pancakes to muffins to these cookies. The sourdough discard adds a depth of flavor that cannot be replicated by other ingredients. The naturally occurring yeast and bacteria in the sourdough starter not only contribute to a slight tanginess but also aid in the overall texture of the cookies.

In addition to flavor, sourdough starter discard helps to create a tender crumb in the cookies. This is because the fermentation process that occurs when making sourdough starter introduces beneficial acids that can help break down gluten, resulting in a softer, more delicate texture. This is especially beneficial in gluten-free baking, where achieving a tender texture is often more challenging.

For those who bake sourdough bread regularly, using up the discard in recipes like Linzer cookies is an excellent way to ensure nothing goes to waste, while also adding an extra layer of flavor to your baked goods.

The Versatility of Linzer Cookies

While the classic Linzer Torte is a well-known dessert, Linzer cookies offer a smaller, more portable alternative that can be enjoyed by individuals of all ages. They are perfect for holiday cookie trays, gift-giving, or a special treat for a tea party or celebration.

The beauty of these cookies lies in their versatility. While raspberry jam is a traditional choice for the filling, you can use any fruit preserve or jam that you prefer. Apricot, strawberry, and even more exotic options like fig or mango jam can add a unique twist to the flavor profile of these cookies. Additionally, you can get creative with the cut-out shapes for the tops of the cookies. Traditional Linzer cookies feature a round shape with a small cutout in the center, but you can use any cookie cutter that fits your theme or occasion. Heart-shaped cookies are perfect for Valentine’s Day, while star-shaped cookies would be perfect for the holiday season.

If you’re feeling adventurous, you can also experiment with different flavor combinations for the dough. Adding cinnamon, nutmeg, or even orange zest to the dough can elevate the taste and create a more complex flavor profile. The possibilities are endless, and part of the fun of making Linzer cookies is experimenting with different variations to suit your taste.

Tips for Perfect Gluten-Free Sourdough Linzer Cookies

To ensure your gluten-free sourdough Linzer cookies turn out perfectly every time, here are a few tips:

Use a High-Quality Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. Look for a blend that is designed specifically for baking cookies. A blend with a mix of sorghum flour, rice flour, and starches like potato or tapioca will give you the best texture.
Chill the Dough: After mixing the dough, be sure to chill it for at least an hour. This helps to firm up the dough, making it easier to roll out and cut into shapes. It also prevents the cookies from spreading too much during baking.
Handle the Dough Gently: Gluten-free dough can be more delicate than traditional dough. Be sure to handle it gently to avoid overworking it, which can lead to tough cookies.
Be Mindful of the Jam: When spreading the jam, be sure not to overfill the cookies. A thin layer of jam is sufficient, as too much jam can cause the cookies to become soggy or make them difficult to assemble.
Let the Cookies Sit: After assembling the cookies, allow them to sit for several hours before serving. This gives the jam time to set and allows the cookies to soften slightly, making them easier to bite into.

Conclusion

Gluten-Free Sourdough Linzer Cookies are a delightful and sustainable way to enjoy a classic treat with a modern twist. The use of sourdough starter discard not only reduces waste but also imparts a unique flavor to the cookies that sets them apart from other types of cookies. With a tender, buttery texture and a sweet fruit jam filling, these cookies are sure to please both gluten-free and non-gluten-free eaters alike.

0 Shares