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Hallongrotta (Hallongrottor)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 25 hallongrottor
Calories: 144 kcal
Course: Dessert
Cuisine: Swedish

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

    Cup of Yum
  1. Line up the 25 disposable liners on a baking sheet.
  2. In the bowl of a stand mixer, combine the softened butter and sugar and whisk until a smooth dough is obtained.
  3. Add the vanilla sugar, baking powder and cinnamon and whisk until smooth.
  4. Add the sifted flour and the potato starch.
  5. Whisk until everything is well incorporated.
  6. First the mixture turns into small crumbs, then the crumbs get coarser and bigger towards the end.
  7. Using the flat beater, mix the dough quickly with a few small pulses.
  8. Place the dough on a work surface and mix it well by hand without working it too long.
  9. Preheat the convection oven to 350 F (180°C).
  10. Divide the dough into 25 equal pieces and roll them out.
  11. Place each ball on a liner.
  12. Using the index finger, press down the center of each ball of dough to form a recess.
  13. Pour raspberry jam into the cavity of each hallongrotta.
  14. Put the baking sheet in the oven and bake for about 15 minutes.
  15. Place the hallongrottor on a cooling rack and allow them to cool.
  16. 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.