Raspberry caves ('Hallongrottor') – recipe

Makes approximately 40 cookies.

Oven temperature: 200°C or 392°F.

Preparation time: 40 minutes.

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.