Hallongrottor
Drygast, 2022-06-05
Hallongrotta ("Raspberry cave") is a small cake with a taste of vanilla and a filling of raspberry jam in the middle.
- Servings30 Portions
- AllergensMilk, Wheat
- Cook Time30 min
Hallongrotta ("Raspberry cave") is a Swedish cake that is easy to make. In the United States, it is known as the "thumbprint cookie" and there are similar cakes in Australia called "jam drops".
There are a few different ways to make these cakes, but here I make the one that I think is the fastest and easiest - just put everything in a food processor and run until the dough is lumpy. You can also wait for the butter to reach room temperature and mix the dough in a bowl instead. You can also use an electric whisk to get the dough together.
I have tried a few variants, but in the end I stuck to this one. Other variants are e.g.
- Add some cinnamon to the dough. For this recipe, half a teaspoon should work without taking over completely.
- Instead of 30 small ones, you can make 16 almost twice as big. Bake in 175°C for 18 minutes instead.
- Some reduce the flour to 240g (4 dl) instead to get a slightly easier-to-work dough.
- Replace the raspberry jam with blueberry jam, strawberry jam or whatever type of jam you like.
Ingredients
Hallongrottor
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2963.7 kcal | 98.79 kcal | 445 kcal |
| Carbohydrates | 343.32 g | 11.44 g | 51.55 g |
| Fat | 169.36 g | 5.65 g | 25.43 g |
| Protein | 24.18 g | 0.81 g | 3.63 g |
| Sugar | 136.73 g | 4.56 g | 20.53 g |
| Salt | 3.33 g | 0.11 g | 0.50 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
Hallongrottor
- Preheat the oven to 200°C.
- Pour all the dry ingredients into the food processor, possibly run it for a few seconds to mix them quickly.
- Dice the cold butter and add it to the food processor. Run the food processor until the dough is larger lumps.
- Roll 30 small balls and place them in small molds on a baking sheet. The molds I use are 3.5 cm in diameter and 2 cm high.
- Press the center of the balls so that there is a small depression - fill the depression with raspberry jam.
- Bake in the middle of the oven, 200°C 12 minutes.
- Let cool on the baking tray.
- Store in an airtight container. It is also possible to freeze these for a longer period of time.