Hallongrotta (Hallongrottor)
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4.5
4 reviews
Excellent
Hallongrotta (Hallongrottor)
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Hallongrotta, plural hallongrottor, is a traditional Swedish lightly baked cookie meaning “raspberry cave” in Swedish, known in the United States as thumbprint cookies and in Australia as jam drops.
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Ingredients
- 2 cups all-purpose flour , sifted
- ½ cup potato starch (or corn starch)
- 1 cup butter (soft)
- ⅓ cup sugar
- 2 teaspoons vanilla sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon (optional)
- 25 teaspoons raspberry jam
Equipment
- baking sheet
- 25 liners (about 1½ inch / 3.5 cm in diameter and ¾ inch / 2 cm in height)
- Stand mixer
- Cooling rack
Instructions
- Line up the 25 disposable liners on a baking sheet.
- In the bowl of a stand mixer, combine the softened butter and sugar and whisk until a smooth dough is obtained.
- Add the vanilla sugar, baking powder and cinnamon and whisk until smooth.
- Add the sifted flour and the potato starch.
- Whisk until everything is well incorporated.
- First the mixture turns into small crumbs, then the crumbs get coarser and bigger towards the end.
- Using the flat beater, mix the dough quickly with a few small pulses.
- Place the dough on a work surface and mix it well by hand without working it too long.
- Preheat the convection oven to 350 F (180°C).
- Divide the dough into 25 equal pieces and roll them out.
- Place each ball on a liner.
- Using the index finger, press down the center of each ball of dough to form a recess.
- Pour raspberry jam into the cavity of each hallongrotta.
- Put the baking sheet in the oven and bake for about 15 minutes.
- Place the hallongrottor on a cooling rack and allow them to cool.
- Store them for up to a week at room temperature in a metal or glass box with a lid or for 3 months in the freezer.
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Overall Rating
4.5
4 reviews
Excellent
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