Eighteen chapters split into four parts, building from theory to practice. The first part explains what Linzer dough actually is, why it rests on a ratio of three parts flour, two parts butter and one part sugar, and what happens when you shift that ratio.

The second part covers the mechanics: what role gluten plays, why temperature is your main tool, and why Linzer dough has no place for baking soda or baking powder.

The third part is purely practical: a shopping list with the reasoning behind each item, the whole process stage by stage, a chapter on rolling pins and rolling technique, baking, filling, sandwiching the cookies together, and finally storing and ageing them.

The fourth adds a troubleshooting chart, cocoa dough and other variations, modern versions that make sense, and ten takeaways to remember even if you read nothing else.

The most practical page in the whole book. It covers the most common problems you'll meet with Linzer dough, from dough sticking to the rolling pin and cut-outs cracking as you move them to the baking tray, to cookies that still haven't softened after a week, with the cause and the fix for each.

Almost fifty pages in PDF format, suitable for reading on your phone, tablet or computer, and for printing too. It's a digital product, so there's no postage to pay, and it arrives in your email. You can open the seven recipes in the Yumsto app by link or by QR code straight from the book. The guide covers classic Linzer cookies, cocoa and nut variations, the original Austrian recipe from 1653, gluten-free and vegan versions, and Christmas cookies in general, from choosing flour and butter to storing the finished cookies.