How To Make Easy Swedish Raspberry Cave Cookies ☕ Hallongrottor

SWEDISH RASPBERRY CAVES2

In the 1800’s, ladies in Sweden had coffee parties or in Swedish “kafferep”. It was a must at the coffee parties to have a cookie plate of 7 or more “småkakor” (little cookies) to serve the guests. The Swedish Raspberry Cave Cookies “Hallongrottor ” was one of the cookies to make. The Raspberry Cave Cookies are still very popular in Sweden.

There are all sorts of Swedish Raspberry Cave cookie recipes to try. A typical Swedish Raspberry Cave Cookie has a vanilla flavor with a raspberry preserve center. Typically the vanilla ingredient is either of vanilla sugar or ½ vanilla pod + 1 tsp sugar. As well the preserve is many times made of raspberry or lingonberry too.

Here our Raspberry Cave cookie recipe has 6 easy to find ingredients. It is a really fast and easy recipe to make. I usually have the two sticks of butter out on the counter when I start making the recipe. That way the butter is slightly soften and easier to work with when mixing it into the flour mixture. As well I used vanilla extract because I happen to have this in my kitchen cabinet. However vanilla sugar is very common to use too. In the future, we hope to make several other Swedish Raspberry Cave Cookie recipes with a variation of ingredients. We hope you like this simple version! 😀

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Swedish Raspberry Cave Cookie Recipe – Hallongrottor
🍪 Ingredients 🍪
2 sticks (226 G) butter / smör
2 cups of flour /mjöl
1 teaspoon of baking powder / bakpulver
1/2 a cup of sugar / socker
1 teaspoon of vanilla extract or vanilla sugar/ vaniljsocker
raspberry preserves / hallonsylt

Instruction:
-Preheat oven at 400°F / 200 grader
-Have 2 sticks of butter (which is the equivalent of 226 grams or 8 oz or 1 cup of butter) out on the counter so it softens up slightly and will be easier to work with.
-Mix flour, sugar, vanilla and baking powder together in a bowl. 🥄
-Cut the 2 sticks of soften butter into chunks and add to dry ingredients. Mix well using your fingers or a pastry cutter.
-Roll the dough into logs. Cut the logs into even slices.
-Roll each slice into a ball and place on a baking tray.
-Using your finger press into each ball.
-Fill each cookie with a teaspoon of raspberry preserves / hallonsylt
-Bake for 12- 15 minutes.

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-Let the cookies cool on a rack.

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-Serve with coffee, tea or even a glass of milk. ☕ 🍴 🎈

 

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