Raspberry Caves aka HallonGrottor

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This is a traditional Swedish cookie, its a soft and crumbly sugar cookie with raspberry jam in the center. You just cant go wrong with this one. Perfect for kids, parties, snacks, coffee and even adults eat it up like no tomorrow! HallonGrottor is the name and literally translates to Raspberry Caves 🙂

Here’s how you do it!

INGREDIENTS

  • 200 g butter – at room temperature
  • 1/2 cup suagar
  • 1 1/2 tsp pure vanilla powder (vanilla extract works just as good)
  • 1 tsp bakingpowder
  • 3/4 tsp cinnamon powder
  • 2 1/4 cup flour
  • 1/2 cup raspberry jam – roughly

 

METHOD 

  1. Take out small cupcake shells (this recipe makes 30 small cookies), and if you have a cupcake tray place the shells in them. Turn the over on at 200 C (390 F).
  2. Chop the room temperatured butter into cubes and place in a medium sized bowl along with the sugar. Using an electric mixer, mix together to create a soft mixture, making sure that all the sugar and butter is combined throughoughly.
  3. Add in the vanilla powder (or vanilla extract), baking powder, adn cinnamon powder, and mix until combined. Remember not to over mix, otherwise the cookie will crumble a little too easily.
  4. Add in the flour, half a cup at a time, mixing slowly with the mixer. Once you reach to the last half cup, mix the dough with your hands. The dough will start out crumbly and then form into a coheseive dough, dragging all the bits with it from the sides as you mix with your hands.
  5. Once all the dough is complete, roll out 30 small balls. Place the balls in the shells, and taking your index finger press gently in the center making a dip. With a teaspoon, pour in raspberry jam into the center of the cookie dough (i.e. in the dip you created).
  6. Bake in the oven for roughly 10-12 min, or when you see the cookie going slightly golden on the edges. This cookie is not meant to be brown or golden brown, so make sure not to over bake!
  7. Take out of the oven and set to cool on a wired wrack  witha  tea towel placed on top. Once their cooled eat directly or save in an airtight container for upto 1 month. A great ‘make ahead’ cookie !

Enjoy!

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