Hallon Cookies
User Reviews
5
Hallon Cookies
Description
Hallon Cookies blend plain and potato flour with caster sugar and baking powder, giving a light crumb with a tender bite thanks to the cold salted butter. Adding fresh vanilla seeds infuses subtle aromatic notes. The dough is chilled to firm up, then rolled to about 1cm thickness and cut into pairs of hearts and rounds. After brushing the underside of the top shapes with egg wash, raspberry jam is filled into the cutouts and sandwiched with the base cutouts before final egg brushing. Baking at 200°C crisps the edges and lightly browns the cookies while preserving the soft jam center.
The cookies' sweet raspberry filling balances the buttery, mildly vanilla-dusted dough. Their shape and small size make them suitable for serving with coffee or tea. Storing them in an airtight tin preserves freshness for up to two weeks, retaining their soft jam interior and crisp edges.
Ingredients
- 225 g plain flour sifted
- 60 g potato flour sifted
- 100 g caster sugar
- 1 tsp baking powder
- Pinch salt
- 1 vanilla pod
- 200 g butter cut into small pieces, cold, salted
- 1 egg beaten
- 100-150 ml raspberry jam
Instructions
- Mix the flour, potato flour, sugar, baking powder and salt in a bowl.
- Split the vanilla pod lengthways and scrape out the seeds into the bowl.
- Add the butter and half the egg.
- Rub with your fingertips until the dough forms a ball.
- Refrigerate for one hour.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Place the dough between sheets of baking parchment and roll out until 1cm thick.
- Peel off the top layer and cut out hearts with a 5cm cutter and rounds with a 4cm cutter.
- Take the shapes with the holes and paint them with egg on the undersides, before pressing them on to the whole shapes.
- Fill the holes with jam.
- Put on lined baking trays and brush with the remaining egg.
- Bake for 10-12 minutes, then cool on a wire rack.
- Store in an airtight tin for up to two weeks.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
