Hallon cookies

Hallon cookies

By
From
Scandinavian Christmas
Makes
20 hearts and 20 rounds
Photographer
Lars Ranek

My friend, food writer Alice Brax, sent me a box of these. I’ve dreamt of them since! This was her recipe, but I’ve adapted it.

Ingredients

Quantity Ingredient
225g plain flour, sifted
60g potato flour, sifted
100g caster sugar
1 teaspoon baking powder
pinch salt
1 vanilla pod
200g cold salted butter, cut into small pieces
1 egg, beaten
100-150ml raspberry jam

Method

  1. Mix the flour, potato flour, sugar, baking powder and salt in a bowl. Split the vanilla pod lengthways and scrape out the seeds into the bowl. Add the butter and half the egg. Rub with your fingertips until the dough forms a ball. Refrigerate for one hour.
  2. Preheat the oven to 200°C. Place the dough between sheets of baking parchment and roll out until 1cm thick. Peel off the top layer and cut out hearts with a 5cm cutter and rounds with a 4cm cutter. Take half of each shape, and cut out smaller hearts and rounds. Take the shapes with the holes and paint them with egg on the undersides, before pressing them on to the whole shapes. Fill the holes with jam. Put on lined baking trays and brush with the remaining egg. Bake for 10–12 minutes, then cool on a wire rack. Store in an airtight tin for up to two weeks.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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