Hallongrottor - Swedish thumbprint cookies
User Reviews
5
Hallongrottor - Swedish thumbprint cookies
Description
This recipe produces classic Swedish thumbprint cookies by creaming softened butter with sugar and vanilla, then combining with a lightly aerated flour mixture including cornflour and baking powder. The dough, which starts crumbly, comes together upon mixing, then is portioned into small balls. Indentations are made with a thumb or a small spoon handle to hold raspberry jam. Baking results in a tender but structured cookie with golden edges and a soft kernel, complementing the tart sweetness of the jam.
The cookies require proper spacing during baking to maintain shape and even baking. The hollow in the center should be filled generously with jam to avoid sinking during baking, and topping with extra jam after baking helps maintain a sticky center. These cookies are ideal for serving with tea or coffee and for festive occasions.
Using kitchen scales ensures precise measuring for consistent cookies. Dough may be chilled if too soft to handle. Baking trays should be level to prevent jam pooling. Care is taken not to overmix the dough to preserve tenderness.
Ingredients
- 150 grams butter softened, room temperature, unsalted
- 4 tablespoons caster sugar
- 2 teaspoons vanilla extract
- 180 grams all-purpose flour
- 2 tablespoons cornflour
- 2 teaspoons baking powder
- 3 tablespoons raspberry jam
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
- Shape the cookies while still warm from the oven to meld new jam with baked jam for better texture.
- Avoid overmixing the dough; stop as soon as ingredients come together to keep cookies tender.
- Use kitchen scales to measure ingredients precisely for consistent results.
- Indent the dough using a small measuring spoon or thumb, avoiding nail damage and creating uniform hollows.
- If dough is too soft to roll, chill it in the fridge for 10-15 minutes before shaping.
- Ensure the baking tray is level during baking to prevent jam from pooling to one side.
- If jam sinks too deeply during baking, add a little more fresh jam while cookies are warm to maintain a sticky center.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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