Linzer Torte Bars
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 160 g | Laucke Wallaby Flour | 1 cups |
| 155 g | Icing Sugar | 1¼ cups |
| 150 g | Crushed Walnuts | 1¼ cups |
| 110 g | Margarine or Butter, softened | ½ cup |
| 1 g | Ground Cinnamon | ⅓ tsp |
| 210 g | Strawberry or Raspberry Jam | ⅔ cup |
Method
Preheat oven to 190°C.
Mix all the ingredients, except the jam, together until crumbly.
Press 2/3 of the mixture onto a prepared baking tray.
Spread with the jam.
Sprinkle with the remaining crumbs and gently press into the jam.
Baking time 20 to 25 minutes or until a light golden brown.
Cool completely, then cut into squares and cut each square diagonally to give a triangle.
Yield 48 bars.
Helpful Hints
- APRICOT LINZER BARS
Substitute ground almonds for the ground walnuts, and apricot jam for the strawberry or raspberry jam.
