Hallongrottor - Swedish thumbprint cookies
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5.0
195 reviews
Excellent
Hallongrottor - Swedish thumbprint cookies
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Hallongrottor are buttery, melt-in-the-mouth Swedish thumbprint cookies. The name very aptly means 'Raspberry caves' in Swedish, referring to the signature thumbprint indentation filled with raspberry jam in the centre of the cookie. They are a classic snack in Sweden and it's also believed this is where thumbprint cookies originated from.
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Ingredients
- 150 grams unsalted butter softened, room temperature
- 4 tablespoons caster sugar
- 2 teaspoons vanilla extract
- 180 grams all purpose flour
- 2 tablespoons cornflour
- 2 teaspoons baking powder
- 3 tablespoons raspberry jam
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Instructions
- Line a large baking tray with parchment paper. Don't preheat the oven just yet.
- In a large bowl, beat together the softened butter and caster sugar until light and creamy. About 2-3 minutes. You can use a stand mixer, electric hand mixer or a hand whisk for this step.
- Add the vanilla extract and beat again until combined.
- In a separate bowl, lightly whisk together the all purpose flour, cornflour and baking power by hand (use a small whisk or a fork).
- Add the dry ingredients to the butter and sugar mixture. Beat on a low speed just until the dough comes together. It will look crumbly at first, but keep beating.
- Break off portions of dough equal in size and role into balls. If you want to be precise, you can weigh each portion. 25g gives you a good sized cookie and this recipe will yield 15 cookies of that weight.
- Space the dough balls out on the prepared baking sheet, allowing enough space between each cookie. About 6-7cm/2.5".
- With your thumb, or the back of a small measuring spoon, push down on each dough ball to form a hollow. If small cracks appear on the sides of the cookies as you push down onto it, don't worry, just smooth them over with your fingertip.
- Fill each hollow with about ½ teaspoon of raspberry jam. This will depend on how big you made the hollow. Just fill it enough to be ever so slightly higher than the cookie itself. The jam will melt during baking and drop down a little.
- Place the baking sheet with prepared cookies in the fridge whilst you wait for the oven to pre-heat. This will prevent the cookies from spreading too much whilst baking.
- Preheat the oven to 170℃/340℉/gas mark 3.
- When the oven is ready, remove the cookies from the fridge and bake for 13-15 minutes, or until the edges of the cookies start turning a light golden brown.
- Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire cooling rack.
Notes
- Do it whilst the cookies are still very hot from the oven and then the new jam will meld with the baked jam.
- Don't overmix the dough, stop as soon as all the ingredients come together. Overmixing can lead to tougher cookies.
- Use kitchen scales for precise measuring. If you don't have any, add it to your Christmas wish list!
- Using the back of a small measuring spoon, like a half-teaspoon measure, will give you a perfect hollow. You can of course use your thumb, but some people have long nails and that just doesn't work in this instance.
- If you find the dough is too soft to roll, as it may be warm where you are, place the bowl with the cookie dough in the fridge for 10-15 minutes and try again.
- When putting the baking tray in the oven, make sure it's straight and not lying at a slight angle. If the tray is skew, the jam will start pooling towards one side of the hollow.
- If you find that after baking, some cookies' jam has sunk down too far (which happens when not enough jam was added), just fill it up with a tiny bit more jam. It won't be as sticky as the baked jam, but adding a small amount of fresh jam won't be that noticeable. Do it whilst the cookies are still very hot from the oven and then the new jam will meld with the baked jam.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
61mg
(3%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
0.05IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies at 25g each
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 61mg | 3% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 0.05IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
195 reviews
Excellent
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