Burgenland and biscuits are inseparably connected. The famous Burgenländer wedding confection is known far beyond the borders of Burgenland. Traditionally, one enjoys these biscuits (cookies, if you’re speaking American) with tea or coffee, but we also find that wine and biscuits are a great combination – provided, of course, the spices in the biscuits match the wines. In particular, our Blaufränkisch Eisenberg DAC tastes absolutely marvellous with Linzer Augen. Its fresh, robust acidity and the aromas of sour cherry/blackberry harmonise beautifully with the redcurrant jam in the biscuits. We are happy to share our favourite recipe for Linzer Augen with you, so you can try this for yourself!
Ingredients to make about twenty-five Linzer Augen:
- 110 g powdered sugar
- 220 g butter
- 310 g all-purpose flour
- 1 egg
- 1 T vanilla sugar
- lemon peel
- redcurrant marmalade
- powdered sugar for sprinkling
- Cut the cold butter into small pieces, quickly crumble up with the flour.
- Add the sugar, egg, vanilla sugar & grated lemon peel and quickly work into a smooth dough.
- Allow to rest in the refrigerator for at least half an hour.
- Roll out the dough to approximately 3mm thickness, and press out discs with a serrated cutter.
- Make holes in half of the discs for the tops (we like to use a heart-shaped cookie cutter).
- Place the discs on the baking sheet, bake in a preheated oven at 200°C for about 10 minutes until golden brown.
- When done, coat the bottom discs with red currant jam, place the tops atop them and sprinkle with powdered sugar.
We hope you enjoy trying this out!