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Raspberry caves
‘Hallongrottor’ cookies (raspberry caves) are a part of the Swedish 'fika' and 'kafferep' tradition.
Photo credit: Tina Axelsson/Visit Sweden

Hallongrottor (raspberry caves) – recipe

Recipe by top patisserie chef Mia Öhrn.

Makes approx. 40

Oven temperature: 200 °C or 392 °F

Preparation time: 40 min

Ingredients:

  • 400 ml (4 dl or 1,7 cup) plain flour
  • 75 ml (¾ dl or 0,32 cup) potato starch
  • 100 ml (1 dl or 0,42 cup) caster sugar
  • 2 tbsp vanilla sugar or 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 pinch of salt
  • 200 g (7 ounces) butter, chilled

For the filling:

  • 50 ml (½ dl or 0,21 cup) raspberry jam

Method:

  1. Divide 40 small baking cases across two oven trays lined with greaseproof paper.
  2. Measure up all the dry ingredients in a bowl and add the chopped, chilled butter. Use your fingers to work the butter and flour mixture into a firm dough. Alternatively, add all the ingredients to a food processor and blend.
  3. Shape the dough into two rolls and cut the rolls into 20 pieces. Shape each one into a ball and place in a baking case.
  4. Use your finger to make a small hollow in each cookie and add a dollop of jam.
  5. Bake the cookies in the middle of the oven for 10-12 minutes. Allow to cool. The cookies keep for about a week at room temperature, and are suitable for freezing.

Vegan alternative: Use plant-based margarine instead of butter.

Article sponsored by

EU and Swedish Board of Agriculture