Raspberry Caves Recipe (Hallongrottor)
Introduction: Raspberry Caves, known as “Hallongrottor” in Sweden, are delightful, buttery shortbread cookies filled with sweet raspberry jam. Their unique name, which translates to “raspberry caves,” comes from the small well or “cave” in the center of each cookie that holds the jam. These cookies are not only a classic in Swedish baking but also a treat that’s beloved by people all over the world. Perfect with a cup of coffee or tea, Raspberry Caves are both simple to make and satisfying to eat. Here’s how you can bake a batch of these delicious cookies at home.
Ingredients:
For the cookies:
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of salt
For the filling:
- ½ cup (120g) raspberry jam (preferably seedless)
Optional:
- Powdered sugar for dusting
Instructions:
Step 1: Prepare the Ingredients
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking. Gather all your ingredients. It’s essential that the butter is softened, so if you haven’t done so already, take it out of the fridge about an hour before you start baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This process typically takes about 2-3 minutes with an electric mixer. The sugar should be fully dissolved into the butter, creating a smooth, creamy texture.
Step 3: Add Vanilla and Dry Ingredients
Once the butter and sugar are creamed together, add the vanilla extract and mix until incorporated. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed or using a spatula until a soft dough forms. The dough should be smooth and slightly firm, not sticky.
Step 4: Shape the Cookies
With the dough ready, it’s time to shape the cookies. Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Step 5: Create the “Caves”
Now for the signature step—creating the caves! Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create a small well or indentation. Be careful not to press too hard, as you don’t want to flatten the cookies entirely. The well should be deep enough to hold about ½ teaspoon of raspberry jam.
Step 6: Fill with Raspberry Jam
Spoon a small amount of raspberry jam into each well. You can use a piping bag or a small spoon to make this easier. Aim for about ½ teaspoon of jam per cookie—just enough to fill the cave without overflowing. If you’re using a piping bag, this process can be much quicker and neater.
Step 7: Bake the Cookies
Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges of the cookies are just starting to turn golden. Be careful not to overbake them, as you want the cookies to remain soft and tender. The jam will set and become slightly glossy as the cookies bake.
Step 8: Cool and Optional Dusting
Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. If desired, lightly dust the cookies with powdered sugar for an extra touch of sweetness and a lovely finish.
Step 9: Serve and Enjoy
Your Raspberry Caves are now ready to enjoy! These cookies are perfect for afternoon tea, as a sweet snack, or even as part of a dessert spread. They store well in an airtight container at room temperature for up to a week, although they rarely last that long!
Tips and Variations:
- Flavor Variations: While raspberry jam is traditional, you can experiment with other fruit jams like strawberry, apricot, or blueberry. Each will give the cookies a unique flavor profile.
- Adding Almonds: For a nutty twist, add ½ teaspoon of almond extract to the dough or sprinkle some slivered almonds on top of the jam before baking.
- Gluten-Free Option: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking.
- Freezing Dough: The cookie dough can be frozen for up to 3 months. Roll the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe bag. When ready to bake, simply thaw, create the wells, add the jam, and bake as directed.
- Presentation: For a festive look, you can drizzle the cookies with white chocolate or dust them with a mixture of powdered sugar and cinnamon.
Conclusion:
Raspberry Caves are a delightful combination of buttery shortbread and sweet, tangy raspberry jam. These classic Swedish cookies are easy to make, yet they offer a sophisticated flavor that’s sure to impress. Whether you’re baking for a special occasion or just because, these cookies are bound to become a favorite. Enjoy the process of making them and, most importantly, the joy of sharing them with loved ones!
