1. Prepare the dough: Mix the plain flour, icing sugar and lemon zest in a bowl. Add the cold, cubed butter and egg yolk.
Quickly knead into a smooth dough – by hand or in a food processor. Important: work quickly so that the butter does not get too hot.

2. Rest the dough: Wrap the finished dough in cling film and refrigerate for at least 1 hour.
It will firm up and will not stick or tear when removed.

3. Shaping the cookies: Roll out the cooled dough thinly (approx. 2 mm).
Cut out any shapes – stars, circles, hearts…

4. Baking: Transfer the shapes to a baking sheet lined with baking paper. Bake at 180°C for approximately 8 minutes. The Linz cake remains light with a slightly golden edge.

5. Joining: Glue the cooled cookies together with jam of your choice – traditionally currant.

This 3-2-1 Linz dough is an immortal recipe that will always be a success. It is simple, proven and after a few days of aging it tastes absolutely fabulous. If you want a tender, fragrant and reliable Linz dough, this is the right recipe. Simple dough

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