Buzz
I’m not Swedish, but 'fika' is one of those charming traditions I’ve come to adore. It’s all about gathering with friends for coffee and sweet pastries, a delightful way to savor life a little each day—and indulge in cookies. Hallongrottor cookies often accompany a traditional Swedish fika, and they rank as one of my absolute favorite cookies, hands down. I suspect they’ll soon become one of yours too.
Before I ever tasted my first hallongrotta, I was already hooked on raspberry thumbprint cookies. Buttery, soft, with a burst of raspberry jam—I could never resist going for two or three more. In Swedish, 'hallon' means raspberry, and 'grottor' means caves. So, these cookies are literally 'raspberry caves,' and that’s precisely what I’ve always dreamed of. Petite thumbprint cookies are perfect for delicate appetites, but I’m not one for dainty treats. What I crave is a rich, buttery 'cave' filled with raspberry jam. Thank you very much.
Even more tender than shortbread.
These cookies are quite like shortbread, with a few delightful twists. Shortbreads are renowned for their simple preparation and incredibly tender, buttery texture. Hallongrottor inherit all the best qualities of shortbread, but with the added touch of a vibrant jam center, plus two ingredients—baking powder and potato starch—that further lighten the texture.
A bit of baking powder creates air bubbles as the dough bakes, and as the dough firms up, those bubbles form tiny pockets of air. Adding extra starch helps shorten the gluten strands in the batter by interfering with gluten bonds. Moreover, potato starch is excellent at absorbing moisture and thickening, which aids in binding the dough without making it chewy.
Potato starch is commonly found in the baking section of most large grocery stores, but if you can’t find it, you can easily swap in an equal amount of cornstarch for this recipe.
How to make hallongrottor
The recipe is refreshingly simple, and while I based mine on the hallongrottor from Fabrique Bakery (featuring a swirled top), you can opt for a more traditional round shape if you prefer.
1. Prepare the dough
Use a rubber spatula to blend the softened butter with the sugar in a mixing bowl until fully incorporated. Stir in the salt and vanilla paste (or vanilla extract, if preferred). In a separate bowl, whisk together the flour, potato starch, and baking powder. Gradually add the dry ingredients to the butter mixture and mix gently until you have a soft dough.
2. Fill the cups
Line a cupcake tin with paper liners. Using a spoon or ice cream scoop, divide the batter evenly among seven cups. (I know, a strange batch size, sorry!) The batter will rise, so fill the cups about three-quarters full. For a decorative touch, fit a large piping bag with a star tip. Fill the bag with the batter and pipe it into the cups, finishing with a swirl around the top for a polished look.
3. Create the raspberry centers
Use the handle of a wooden spoon or a wine cork to press a deep indent into the center of each cookie. Fill the indents with raspberry jam. (Be generous with the jam, as it will sink a little during baking.) Place the hallongrottor in the fridge for about 10 minutes while you preheat the oven to 350°F.
4. Bake
Once the oven is preheated, bake the cookies for 15 to 20 minutes, or until the edges start to show a golden hue. Let them cool completely on a wire rack.
As the cookies cool, the raspberry centers will settle a bit. Don't worry—this is part of the 'cave' formation. It’s tempting, but I suggest waiting until the cookies reach room temperature or are even a bit chilled so the butter can firm up. Sprinkle a little powdered sugar on top and invite a friend over for fika.
Hallongrottor Recipe
Ingredients:
9 tablespoons softened butter
⅓ cup sugar
¼ teaspoon salt
1 teaspoon vanilla paste
1 cup all-purpose flour
3 tablespoons potato starch
½ teaspoon baking powder
¼ - ½ cup raspberry jam (I recommend Crofter’s or St. Dalfour)
Powdered sugar for dusting.
1. Using a rubber spatula, blend the softened butter and sugar in a bowl until smooth. Stir in the salt and vanilla paste. In a separate bowl, whisk together the flour, potato starch, and baking powder. Gradually add the dry ingredients into the butter mixture, stirring gently until you have a soft dough.
2. Line a 12-cup muffin tin with seven paper liners. Using a spoon or an ice cream scoop, evenly distribute the batter among the seven cups, filling them about three-quarters full.
3. Using the handle of a wooden spoon or a wine cork, create a deep indentation in the center of each cookie. Fill the holes with raspberry jam. Place the hallongrottor in the fridge for about 10 minutes while you preheat the oven to 350°F.
4. Bake for 15-20 minutes, or until the edges begin to show a slight golden color. Allow the hallongrottor to cool completely on a wire rack. Before serving, dust the tops with powdered sugar.
