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Gluten Free with Keto Jam Valentine’s Day Linzer Cookies
What’s better than a box of choccies for Valentine’s Day? The sweetest, gluten-free heart cookies with KETO jam!
This recipe was created especially for Alive by Alive Tribe Member Marci – there’s a reel to go with it here!
Now depending on the size of your cutters, this recipe can definitely make enough to treat yourself and gift a loved one 🙂
| TIME | SERVES | DIFFICULTY |
| 1hr + 2 hrs min resting time | It depends if you want to share ; |
| INGREDIENTS |
210gr of GF flour (Marci used a mixture of buckwheat, coconut flour and rice flour) |
70gr of palm sugar |
140 gr butter (use cold from fridge, cut into small pieces)
|
2 organic egg yolks |
Vanilla from one vanilla pod |
Lemon zest from one lemon |
| METHOD |
Mix all together (with your hands if you can) to make a paste (dough) and let rest in the fridge ideally overnight (or at least 2 hrs). Use flour on your bench-top and hands to prevent sticking.  |
After the dough has set in the fridge, roll it out with a rolling pin, again using flour to prevent sticking on your bench top, hands and rolling pin. |
Once smooth, cut the cookies into shapes using cutters of choice (Marci used round cutters and small hearts to place on top). |
Bake in a fan forced oven at 200°C for around 15 minutes or until lightly golden. |
Let them down, before assembling the layers together with a layer of KETO jam. Let rest in the fridge for a bit. |
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