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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How to Make Swedish Dill Potatoe Salad Recipe 🍴 Dillstuvad Potatis

Did you know that the first potatoes in Sweden was around 1655? Potatoes were documented at   Olof Rudbeck’s botanical garden in Uppsala, Sweden.

Recently, I went to a Midsummer celebration.  We danced around the Maypole (majstång  or  midsommarstång) and had traditional dishes such as 4 kinds of herring!! Which made me so happy to have 4 kinds of herring.  I just love herring!   🎈 🎉

It made me think to make the Swedish Dill Potatoe salad side dish.  It is perfect timing as I have so much dill, parsley and chives in my garden right now.  😀  This dish  goes with any summer dish such as grilled chicken, fish and even hotdogs.

Below is my recipe to mkae the Swedish Dill Potatoe Salad

🌼 Ingredients

  • 1 pound freshly boiled potatoes, cut into inch wide pieces
  • 1/2 tablespoon freshly ground white pepper
  • 3 heaping tablespoons chopped dill, parsley and/or chives

Béchamel sauce:

  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 1/3 cups whole milk or half milk/half cream
  • salt & pepper to taste
Instructions:

  1. Melt 1 tablespoon of butter in a saucepan over medium heat
  2. Add the flour & combine.
  3. Add cream or milk and whisk together.
  4. Bring to boil and let it boil for 2-3 minutes until the sauce thickens.
  5. Cut potatoes into inch wide pieces.
  6. Add salt and pepper to taste.
  7. Add the pre-cooked potatoes and heat through.
  8. Add half of the herbs.
Serve with either grilled chicken, steak or fish.  In Denmark, we typically have potatoe salad with hotdogs which is what I had with this recipe recently. 🍽️


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How to Make Swedish Rhubarb Crumble ☀ Rabarberpaj

This time of the year, I think about what to make for midsummer celebrations.  Midsummer celebrations is an important Nordic tradition and a lot of people look forward to attending.  We have a tradition in my family to have dinner at our house, go to the beach, build a bonfire, bake bread on a stick and sing Danish songs.

So, I decided to make a Swedish Rhubarb Crumble for dessert because you can make it for a lot of people.  As well I saw so much rhubarb in the grocery stores lately that I thought it was an easy decision to make this delicious dessert.  The great thing is people can decide how much they want to scoop out from the pan.

What makes this dessert Swedish from what I understand is the flour and oatmeal combination.  Just make sure to buy the correct rolled oats and not the quick or 5 minutes oatmeal.  Otherwise the dessert won’t taste correct.

How to Make Swedish Rhubarb Crumble  ☀ Rabarberpaj
🌸 Ingredients 🌸
Rhubarb filling:

  • 6 cups of rhubarb, chopped into 3/4-inch chunks
  • 1 cup of granulated sugar 
  • 4 teaspoons cornstarch 
  • 2 teaspoons of cinnamon (for extra cinnamon flavor)

Rhubarb Filling instructions:

  1. Put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together.
  2. Transfer the rhubarb into a prepared buttered 8-inch ovenproof dish. 
  3. Spread and pack the fruit down well. Then set the pan aside.

For crumble topping:

  • 1 1/3 cup light brown sugar 
  • 1 1/3 cup of all-purpose flour
  • 20 tablespoons softened unsalted butter 
  • 2 cups oats 
  • 2 teaspoon ground cinnamon 

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Add sliced butter,  flour and light brown sugar together in a large bowl. Rub everything together with your fingertips, making sure that there are a few pea-sized lumps of butter left. 
  3. Mix oats, cinnamon almond slices into a medium bowl.
  4. Stir in the oats mixture into the large bowl and mix well. 
  5. Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
  6. Crumble the mixture loosely over the rhubarb filling so you can still see the rhubarb mixture underneath. (You might not need it all.)
  7. Bake for 30 minutes, until the fruit is soft and the crumble is golden brown on top.
  8. Set aside to rest for 5 to 10 minutes before serving.
  9. Best to serve warm or hot and eaten the same day. 🥄 Delicious with a cup of coffee, tea or a glass of milk. ☕

I like to decorate the tables with the flowers to create a midsummer feel.  As well, always like to use my summer dishes and floral placemats and runners too.  Especially since we only have several months to enjoy these during the year!

The Swedish Rhubarb crumble goes well with vanilla ice cream or whipped.Traditionally rabarberpaj is served with vaniljsås (vanilla sauce). I plan to make the sauce another day for you all.   😀   🎈

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Swedish egg-anchovy sandwich called Gubbröra


I happen to love dill in my recipes and grow it in my yard. Dill grows pretty easy and I use it on my sandwiches, with scrambled eggs, and on potatoes. Recently, I have been making Swedish recipes that includes dill.  Here is one of Swedish famous dishes that has dill as a garnish. This Swedish egg-anchovy sandwich is easy to make with simple ingredients. Gubbröra translates to Old Man’s Mix.

Gubbröra is one of Swedish famous dishes.  This Swedish egg-anchovy sandwich is easy to make and called Gubbröra means Old Man’s Mix.  The Swedish anchovies are actually sprats or in Swedish called skarpsill.  However, if you are not able to find skarpsill then regulary anchovies are great with the egg sandwich. 

Swedish Egg and Anchovy Salad on Crispbread Recipe

Ingredients:

  • 3 hard boiled eggs
  • 3 anchovies
  • 1 egg yolk
  • lemon wedges 🍋 
  • 1/4 teaspoon of pepper
  • fresh dill for garnish
  • chopped dill
  • chopped chives
  • chopped red onion
  • crisp bread


🐟 Instructions:

  1. Chop up hard boiled eggs. 
  2. Cut the dill and chives very finely. 
  3. Place everything in a bowl together with the pepper and egg yolk. Mix them together. 
  4. Chop the anchovy filets and blend in. 
  5. Mix everything together and serve cold. 
  6. This traditional Swedish egg-anchovy salad is served either on crispbread or on a thin slice of round dark bread. 
  7. Garnish with fresh dill and a lemon wedge on the side. 🍽️ 



See our 🎥full recipe tutorials on YouTube



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Swedish Sandwich Cake – Smörgåstårta


The Smörgåstårta isn’t exactly a cake because it is not baked. It isn’t exactly sandwich because it looks like a cake. Typically the Swedish Sandwich Cake has layers of seafood, fresh veggies, creamy spreads and soft fresh baked bread. However, there are hundreds of combinations to make a Swedish Sandwich Cake.
This type of sandwich cake is great to serve if  you have a large party such as for picnics, family reunions or even birthday parties. The colorful and decorative cake will be the talk of the party for sure. Everyone will wonder what is inside the cake. Once you slice into the cake you will uncover layers of different toppings.  You will need a knife and fork to eat the sandwich cake because it is not the typical sandwich.
 
Ingredients

  • 1 round sourdough 
  • cream cheese
  • cooked shrimp     
  • smoked salmon (or any other filling you prefer)  
  • cucumber  
  • chives (parsley or dill  
  • capers 
  • sliced hard boiled eggs and tomatoes
See our YouTube video to assemble the Swedish Sandwich Cake
Instructions

Cut off top of the bread and slice it horizontally, so you have 3 pieces of the bread. Spread cream cheese on each layer,and place smoked salmon and cucumbers in between the two slices (add shrimp as well if you prefer). Cover the bread with cream cheese on top and the sides and add chives or dill on the side. On the top piece place shrimp, twisted cucumber slices, capers and a slice of the smoked salmon formed as a flower in the center of the cake. Place the finished bread on a plate with sliced eggs and tomatoes around it.
 

Swedish Princess Cupcakes – Svenska Prinsesstårta Cupcakes

The Swedish cupcakes is full of custard, jam, marzipan and loads of whipped cream!  You will definitely get a mouthful to enjoy!

 Cupcake Ingredients 

  • 1 1/2 cup of flour
  • 1 cup of sugar
  • 1/2 cup of milk
  • 1 1/2 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 8 tablespoons of butter

Bake cupcakes at 375 F for about 20 minutes

Cupcake Filling

  • custard can be made the day before (see our video to make it homemade)
  • whipped cream
  • raspberry jam

Marzipan and Marzipan Flower ingredients

  • 1 pound of almond paste
  • red, yellow and greed food coloring
  • 2 tablespoons of powder sugar
  • 1 tablespoon of honey

The marzipan and marzipan flowers can be made the day before

 

See our YouTube video to prepare the Swedish Princess Cupcakes.
The cupcakes needs to be refrigerated until served. Ideally the cupcake should be eaten the same day it is made.

Hope you enjoy the bright green cupcakes with the adorable marzipan roses.  You might want to make these during Prinsesstårta week.

How to make St Lucia Buns ❆ A Swedish Saint Lucia Saffron Bun Recipe ❅ Lussekatter

St Lucia Day is the “beginning” of Christmas (Jul) in Sweden.  St Lucia celebrations includes the Swedish saffron scented buns called Lussekater or Lussebullar.


Ingredients:   

  • 1 teaspoon of saffron
  • 1 teaspoon of vanilla
  • 1 1/3 cup of milk
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 pkg. of dry active yeast
  • 4 cups all-purpose flour
  • 3 eggs
  • 1 stick of butter
  • 1 cup of raisins
  • extra  raisins to decorate

We hope you enjoyed the St. Lucia recipe! Which is your favorite way to eat saffron buns….milk, coffee, tea or something else? Let us know in the comments!
xoxo,
Karen Grete and Heidi