Ahh, some traditional New Zealand baking. You wouldn’t think it with that name, would you?
I can’t believe that when I made my recipe book for a school project a few years ago, I didn’t include them; and I only just realised! You’ll find many different recipes for these pretty and delicious biscuits in books and on the web, and they are all similar in; being two cookies sandwiched together, being spiced and being iced with some sort of pink. The name comes from it’s inspiration from the Linzer Torte, as I am lead to believe, and the name changed. Either way, they are a Kiwi classic and not very time consuming. I didn’t have any coloured sugar or jelly crystals to decorate with, so I used some pink 100s and 1000s instead. Have a play 🙂
1/3 cup sugar
2 tbsp golden syrup
1 cup self raising flour
2/3 cup normal flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
1/2 cup icing sugar
2 tsp butter, melted
1 tbsp-ish hot water
To decorate: pink decorations such as jelly crystals, sprinkles etc
1/4 cup-ish (traditionally) raspberry jam
Cream the butter and sugar until light and fluffy. Mix in the golden syrup. Sift the dry ingredients together. Mix the dry ingredients into the butter (chances are you will not need t use your hands or remove the dough from electric beaters if you are using them). Chill for at least 30 minutes, until the dough is no longer sticky and is strong enough to roll out. Preheat the oven to 180 degrees Celsius. Roll until about 3mm think and cut into your desired shapes (I used a mini fluted tart tin, as I couldn’t find my cutter!). Place on a greased tray and bake 10 minutes until golden, or the cookie moves when you nudge it gently. Cool.
Make the icing by mixing together the icing sugar, butter and water until thick enough to spread. Place about a tsp or so of jam on the bottom of a cookie and sandwich another on top. Spread the icing on top of the cookie and decorate with the pink of your choice. Makes about 24.