Strawberry Linzer Biscuits

Strawberry Linzer Biscuits

Utterly delicious, these strawberry Linzer biscuits are a posh version of the jammy dodger biscuits I use to get when I was young.

Two buttery biscuits sandwiched together with a hole cut out of the top biscuit, so the strawberry jam glints through. Great for baking with children as they are so customizable, choose from a variety of fillings and cut the centres out to match a theme, hearts for valentines day, bells or stars for Christmas or a simple round circle or diamonds for any occasion.

If you want to make these biscuits even more special try my strawberry elderflower jam recipe as a filling.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram! I love seeing what you come up with 🙂

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    For this recipe all you need are these ingredients:

    • Butter 
    • Icing or caster sugar (plus extra for dusting the biscuits)
    • Medium eggs
    • Vanilla extract, sugar or paste
    • Plain or all-purpose flour (BL55)
    • Strawberry jam

    I highly recommend adding a good pinch of salt to your biscuit doughs. It would seem counter productive, but it’s not. Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or self-contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.


    This strawberry linzer biscuit recipe is very versatile and you can have fun trying different flavours!

    Here are a few suggestions:

    • Nutella
    • Raspberry jam
    • Apricot jam
    • Lemon curd


    When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    Serving: one biscuit (4cm)

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Strawberry Linzer biscuits


    These Linzer biscuits are best served on the day of baking, warm and crispy from the oven. Store them in an airtight container for 3-4 days, they will soften as time goes by.

    Freezing: The baked biscuits can be frozen without the jam, but they will not be as crispy as freshly baked ones. I recommend making the dough in advance and assembling them on the day.

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    Strawberry Linzer biscuits

    Strawberry Linzer Biscuits

    Preparation:30 minutes
    Baking:16 minutes
    Chilling:1 hour
    Total:1 hour 46 minutes
    Servings: 14 biscuits
    Utterly delicious, two buttery biscuits sandwiched together with a hole cut out of the top biscuit, so the strawberry jam glints through.



    • 200 g butter
    • 80 g icing sugar (US powdered sugar) (plus extra for dusting the biscuits)
    • 2 medium/US large egg yolks
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 250 g plain or all-purpose flour (BL55)
    • 1 pinch fine sea salt


    • 8 tsp strawberry jam


    • Biscuits: In a large mixing bowl, cream the butter and sugar together. Gradually beat the egg yolks, vanilla and salt into the butter mixture.
    • Add the flour and gently bring it together until the mixture forms a soft dough. Try not to overwork the dough, as it will become tough when baked.
    • Divide the dough into two equally sized discs. Wrap each piece tightly in cling film and place in the fridge for 1 hour. You can keep it in the fridge for up to 5 days.
    • Once the dough has rested, preheat the oven to 160°C fan / 350°F / Gas 4 .
    • Remove the two pieces of dough from the fridge and leave them to rest on the kitchen worktop for 10 minutes or longer if your fridge is very cold.
    • Line 2 baking trays with baking paper or with silicone mats.
    • Rolling the dough: Unwrap one of the doughs and place it on a lightly floured work surface and roll out to a thickness of about 0.5cm (¼ inch).
    • Shaping the bottoms: Using a cutter of choice, cut out as many biscuit bottoms as you can from the dough
      I made two size biscuits, a 4cm (1½ in) cutter and a 6cm (2½ in) cutter for larger biscuits.
      Transfer the cutouts onto one of the baking trays. then gather your scraps and repeat the process until you've used all the dough from the first dough.
    • Baking bottoms: Bake the first tray of biscuits for 8 to 10 minutes, or until the edges are just beginning to turn golden brown. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
    • Shaping the tops: Repeat the process with the second dough to make the top half of the biscuits.
      Once you have your cutouts, choose a cutter to remove the centre of the biscuit. which will show off the filling in your biscuits. You can change the center cutout to match a theme, such as a heart shape for valentines.
      If the shape you’re stamping out doesn’t come out, use a cocktail stick to help.
      Add any offcuts to the other scraps of dough and roll out a couple of extra biscuits.
      If it is a warm day, put the biscuits in the fridge on the baking tray for 10 minutes to ensure they retain their shape during baking.
    • Baking tops: Repeat the baking of the second tray of biscuits for 8 to 10 minutes as with the first.
    • Assembly: Dust the biscuit tops with icing sugar.
      Using a teaspoon, place a small dollop of strawberry jam on the biscuit bottoms.
      Place a ½ tsp of jam onto the center of each bottom biscuit, spreading it slightly. Top with the dusted tops.
    KEYWORDS biscuits and cookies, linzer pastry, strawberries, strawberry linzer biscuits

    Strawberry Linzer Biscuits


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