Linz Eyes

For the Linzer eyes, knead all ingredients well into a dough, form a ball, wrap in plastic wrap and chill for at least 2 hours. Preheat the oven to 160 degrees Celsius.

Then roll out dough between 2 layers of cling film about 2mm thick, cut out dough discs with Linzer eye cookie cutter, place on a baking sheet lined with baking paper, bake for about 12-15 minutes until golden and let cool. Sprinkle the tops (with holes) with powdered sugar, spread the bottoms with apricot jam, place the tops on top.

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