Linz dough in a ratio of 3–2–1 is a staple that is passed down from generation to generation in our households. Food

It’s incredibly simple, perfectly crumbly and perfect for traditional Christmas cookies, cupcakes, tartlets or small cakes. Just remember one ratio: 3 parts flour – 2 parts butter – 1 part sugar.

And the result? Dough that melts in your mouth.

The secret to success is high-quality butter, quick work with the dough, and a good rest in the refrigerator. Then you just roll out, cut out, and bake fragrant holiday Linz cakes.

Ingredients (40 servings)
300 g plain flour
200 g cold butter
100 g powdered sugar
1 egg yolk
1 teaspoon lemon zest (ideally from an organic lemon)

Procedure:

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