Actually, “Swedish jam cookies” sounds too plain. Let’s be daring and use the direct translation for
While the cookie is perfectly innocent, I am not the only one who thinks “raspberry cave” packs a bit more of a punch. There used to be a bookshop in Stockholm called Hallongrottan, “The raspberry cave”, which was dedicated to feminist and HBTQ-literature. Apparently, the bookshop appropriately served these treats to the guests.
So, if I ever host a kafferep to celebrate the International Women’s Day, this is what we’ll eat.
But… jam cookies for the win?
To be fair, a historical review shows that there are far more recipes for
Then there’s a wealth of more recent recipes that use custard powder in the dough. I don’t know about you, but I prefer to stick to “real” ingredients when I’m making myself a treat. Also, it’s an ingredient that is less likely to be handy, compared to flour and sugar.
So, this cookie might not have the impressive pedigree of many other Swedish cookies. It wasn’t until the latest edition (2017) that hallongrottor were included in the Swedish baking bible Sju sorters kakor! I might sound biased as this cookie is a personal favorite, but it still deserves a proud place on the cookie tray as a Swedish favorite.
Why? Just try one, and you’ll know.
Hallongrottor — Swedish jam cookies
Come on, we both know you want to call them raspberry caves. Makes about 22, or 12-14 if you want large ones.
125 g (a generous 1/2 cup) butter, room temperature
3/4 dl (1/3 cup) sugar
2 dl (4/5 cup) flour
1/2 dl (1/5 cup) potato starch
1 tsp vanilla powder
1/2 tsp baking powder
About 1 dl (1/3 cup) raspberry jam, depending on how jam greedy you are, and small cookie paper cups
- Turn the oven on 200°C (400°F).
- Stir the butter and sugar together in a large bowl.
- Mix flour with potato starch, vanilla powder, and baking powder.
- Add the flour mixture to the butter and sugar. Mix it together with a spoon until it comes together as a dough.
- Form the dough into a log. I tend to make about 12-14 large ones, but make them as small or as large as you wish. Get a standard size by cutting the dough into about 22 pieces.
- Roll the dough pieces into balls and place them in cookie paper cups. Form a hole in each ball (bigger hole, more jam — just saying). Fill the holes about 3/4 with jam.
- Bake for 10-12 minutes in the middle of the oven. You want them to get just a hint of golden color, but they stay pretty pale.
If you aren’t a big fan of raspberry or don’t have
A favorite variation of mine is to add a few drops of rosewater to the jam. Be careful not to add too much, or it will smell like soap.