The sweet tooth & Wholewheat Cane Sugar Linzer Cookies

I often get asked about how I manage to resist all the things that I bake, especially the sweet stuff! Well, I think I have had it easy on that front because I do not have a sweet tooth. No dessert ‘calls’ out to me. I do enjoy some of them occassionally but its an exception.

But though I don’t have a sweet tooth I have often wondered about the kind of sweet biscuit I would have liked, if I had it. And the closest I came to was Linzer Cookies.Somehow the layer of homemade fruit preserve/jam/compote sandwiched between two buttery biscuits seems like the perfect definition of a tea-time treat đŸ™‚
And so as always in my quest to work on a healthier option, I have these Wholewheat Cane Sugar Linzer cookies with a layer of homemade strawberry compote. No refined white flour or refined white sugar.

They could have been neater in their shaping but the dough was soft and I had to finish baking them for the fear of a power cut!

So here goes the recipe –

260-270 gms of unsalted butter(softened)

1 cup cane sugar

1/2 finely ground almonds

3 cups wholewheat flour

Homemade strawberry compote

Method –

Mix together the butter and cane sugar until they are combined well. MIx together the wholewheat flour and alonds.Then add them to the butter-and-sugar mixture and mix slowly until the dough starts to come together. Once the dough is ready wrap it in a cling wrap and keep it in the fridge for 1 hour. Then take it out and start cutting shapes using the cookie cutter. For each cookie you need 2 pieces of the same shape where one of the pieces has a hole cut in its centre.

Put all the cookies on the baking tray. Preheat the oven at 160 degrees C. Bake the cookies for 20 minutes or until the edges become brown.

Allow them to cool to room temperature. Spread the strawberry compote on the cookie without the hole. Place the other one on top of it and all it to rest before packing.

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