📝 About This Recipe
Hallongrottor, literally translated as 'Raspberry Caves,' are a cornerstone of the Swedish 'Fika' tradition. These melt-in-your-mouth shortbread cookies are characterized by their rich, buttery crumb and a vibrant, jewel-like center of tart raspberry jam. Perfectly balanced and elegantly simple, they represent the heart of Scandinavian home baking.
🥗 Ingredients
The Cookie Base
- 200 grams Unsalted Butter (softened to room temperature)
- 1/2 cup Granulated Sugar
- 1 3/4 cups All-Purpose Flour (sifted)
- 1/2 cup Potato Starch (or Cornstarch) (essential for the melt-away texture)
- 2 teaspoons Vanilla Sugar (or 1 tsp vanilla extract)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt (fine sea salt)
The Filling & Finish
- 1/3 cup Raspberry Jam (high quality, seedless or seeded per preference)
- 1 tablespoon Powdered Sugar (for optional dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a standard muffin tin with small paper liners or place 24 mini cupcake liners on a large baking sheet. This helps the cookies hold their round shape.
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2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed for about 2-3 minutes until light and fluffy.
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3
If using vanilla extract instead of vanilla sugar, add it now and mix briefly to incorporate.
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4
In a separate medium bowl, whisk together the sifted all-purpose flour, potato starch, vanilla sugar (if using), baking powder, and salt to ensure even distribution of the leavening agent.
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5
Gradually add the dry ingredients to the butter mixture. Mix on low speed until a soft, cohesive dough forms. Do not overwork the dough; stop as soon as the flour streaks disappear.
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6
Divide the dough into 24 equal pieces. Roll each piece between your palms to form a smooth, crack-free ball roughly the size of a walnut.
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7
Place each ball into the prepared paper liners. The liners are traditional and prevent the buttery dough from spreading too flat.
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8
Using your thumb or the back of a small rounded measuring spoon, gently press a deep indentation into the center of each ball. Be careful not to press all the way through to the bottom.
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9
Stir the raspberry jam in a small bowl to loosen it up. Carefully spoon about 1/2 to 1 teaspoon of jam into each 'cave'.
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10
Place the baking sheet in the center of the oven and bake for 12-15 minutes. The cookies should be set and pale, with just a hint of golden color on the very edges. They should not be browned.
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11
Remove from the oven and allow the cookies to cool in the tin or on the sheet for at least 10 minutes. They are very fragile when warm.
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12
Transfer to a wire rack to cool completely. Once cold, the jam will set into a beautiful, tacky glaze.
💡 Chef's Tips
Use potato starch for the most authentic 'drömmar' (dreamy) texture; it provides a superior snap and melt compared to cornstarch. Ensure your butter is soft but not greasy; if it's too melted, the cookies will lose their structure. If the dough cracks when you press your thumb in, dampen your thumb slightly or knead the individual ball for a second to warm it up. For a professional look, use a piping bag to fill the centers with jam for a clean, drip-free finish. Store in an airtight container for up to a week, or freeze them—they actually taste delicious straight from the freezer!
🍽️ Serving Suggestions
Serve alongside a strong cup of dark roast Swedish coffee for the classic Fika experience. Pair with a glass of cold milk for a kid-friendly afternoon treat. Arrange on a tiered dessert stand with other Swedish 'småkakor' (small cookies) like ginger snaps or almond tuiles. Dust lightly with powdered sugar just before serving for an extra touch of elegance. Accompany with a glass of chilled elderflower cordial during the summer months.