Procedure

1) Sift the flour and the sugar onto a clean flat surface, add the butter, egg yolks and bring all the ingredients together. Knead until combined and smooth, but make sure not to over-knead the dough. Wrap the dough in cling film and chill in the fridge for an hour.

2) Remove the dough from the fridge, unwrap it and roll it out into a thin sheet, about 2mm thick. Use various Christmas cookie cutters to cut out the Linzer cookies. We recommend that you have an even number of all shapes as you will sandwich the cookies once baked.

3) Bake in the preheated oven at 170C / 150C fan for 9 minutes or until golden brown. We would recommend that you keep an eye on them as they do bake rather quickly.

4) Remove the cookies from the oven and let them cool down on a cooling wire rack.

5) Spoon the marmalade/jam over half of the cookies and smooth with the back of a spoon or a spreader. Sandwich these with the other half of the cookies.  Sprinkle the Linzer cookies with some icing sugar and serve. Enjoy!