Hallongrottor are Swedish raspberry thumbprint cookies, typically made with a buttery, crumbly base and filled with sweet raspberry jam. They are easy to make and are a popular treat in Sweden, often served with coffee or as a snack. Here’s a simple recipe:
Ingredients:
- 200g (about 1 cup) butter, softened
- 100g (1/2 cup) sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 250g (2 cups) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
- Raspberry jam (or any preferred fruit jam)
Instructions:
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix butter and sugar: In a bowl, beat the softened butter and sugar together until light and fluffy. Add the vanilla extract and egg yolk, and mix until combined.
- Add dry ingredients: In another bowl, mix the flour, baking powder, and salt. Gradually add this to the butter mixture and stir until the dough comes together. If the dough is too sticky, you can refrigerate it for 15-20 minutes to make it easier to handle.
- Shape the cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill with jam: Spoon a small amount of raspberry jam into each indentation.
- Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until they are lightly golden around the edges.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Swedish hallongrottor!