Hallongrotta is a traditional Swedish butter cookie with a hole on top filled with raspberry jam. These sweet pastries are a popular holiday treat throughout Sweden, best paired with coffee, tea or simply eaten on their own.
Origin & Cultural Significance
The Swedish term Hallongrotta, hallongrottor in its plural form, means raspberry cave. It was during the 1800s that the first consumption of these crumbly cookies is thought to have begun, during kafferep gatherings.
Kafferep (or fika time) in Swedish culture is about spending time with other people while sharing a cup of coffee and some snacks. Traditionally these coffee sessions were organized by women who belonged to the lower classes in society.
Since coffee was a luxury that few could afford, and coffee shops were exclusive to men, groups of women formed such meetings privately in their own homes. They shared gossip over coffee breaks while eating various snacks, one of which was hallongrotta.
Similar types of cookies to hallongrotta are also available in other places. The Danish have a similar pastry, and in the US they are known as thumbprint cookies because of the indentation made by the thumb on top of the cookie.
Swedish Hallongrotta Recipe
Ingredients
- All purpose flour (sifted) - 2 cups
- Potato starch - ½ cup
- Baking powder - 1 tbsp
- Butter (softened) - 1 cup
- Sugar - ⅓ cup
- Cinnamon powder - 1 tsp
- Vanilla extract - 2 tsp
- Raspberry Jam - 25 tsp
- Cupcake liners - 25 pieces
Instructions
- In a large bowl, beat the sugar and softened butter using an electric mixer until the consistency is smooth and creamy.
- When done, add the baking powder, vanilla extract, and cinnamon powder to the sugar-butter mixture and mix.
- Add the all-purpose flour and potato starch into the bowl and whisk it until well combined. The dough will be crumbly at first but with continuous mixing, it will hold together well.
- Transfer the dough to a flat working surface and knead. Remember to work on it lightly using your hands a few times. Avoid mixing it for too long.
- Preheat the oven to 350 F (180°C).
- Place all the cupcake liners in a baking tray spaced about 2 inches apart. Use another tray if the liners won’t fit in one.
- Separate the dough into 25 equal pieces. Roll each portion into a ball and place each on a liner.
- Using your thumb, press each ball piece in the center to form a well or an indentation on top.
- Fill in each well of the dough with a teaspoon of raspberry jam (a good quality jam is recommended. A watery jam can affect the texture of the cookie so it’s best to use one that is slightly firm.).
- Place the baking tray inside the oven and let it cook for about 14 to 15 minutes until golden brown in color.
- After baking, transfer the hallongrotta cookies to a cooling rack and allow them to cool.
- Best served with coffee, tea, or milk.
- These can be stored in an airtight container for about a week at room temperature and for 3 months in the freezer.
Nutrition Information:
Yield: 35 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 26mgSodium: 273mgCarbohydrates: 41gFiber: 2gSugar: 26gProtein: 3g