Linzer cookies

In a bowl, mix the plain flour with the icing sugar and a pinch of salt. Make a hole in the centre of the flour mixture and place the sliced butter, egg yolks and lemon zest in it.

Quickly process all the ingredients into a smooth dough. My recommended tip is not to work the dough for too long, so that the butter doesn't get too warm and then the dough doesn't stick. Wrap the dough in plastic wrap and refrigerate for 2 hours.

Roll out the chilled dough into a sheet about 3mm thick. Sprinkle it lightly with flour to prevent it from sticking to the mat or rolling pin. Using a linecake tin, cut out the bottom and top of the cakes.

Place the cakes on a baking tray lined with baking paper and bake at 180 °C for about 6-8 minutes.

Brush the baked and cooled scones with jam and bind them together.