Im not Swedish, but “fika” is one of my favorite customsthat I never grew up with.
Its the simple and pleasant activity of having coffee and sweet pastries with friends.
Its a purposeful invitation to enjoy life for a bit of every dayplus cookies.
Whats not to love about that?
My guess is it might climb the ranks of your favorites too.
Buttery, tender, with a snap of raspberry jamId always need two or three more thumbprints.
In Swedish, hallon means raspberry, and grottor means caves.
That makes these cookies raspberry caves, andthatis what Ive always wanted.
Wee thumbprint cookies are great for dainty eaters, but I am no dainty eater.
I need a butterycavefilled with raspberry jam, thank you so much.
More tender than shortbread
These treats are quite similar to shortbread cookies with a few small additions.
Shortbreads are known for their simple preparation and utterly tender, buttery texture.
Mix in the salt and vanilla paste (you could replace this with extract).
In a smaller bowl, whisk the flour, potato starch, and baking powder together.
Add the dry ingredients into the butter mixture and gently combine them until you have a soft dough.
Fill the cups
Line a cupcake tin with paper liners.
Using a spoon or ice cream disher, divide the batter among seven cups.
(Its a weird batch size, apologies.)
The batter will puff, so only fill the cups about three-quarters full.
For a decorative design, fit a large piping bag with a large star tip.
Fill the caves with raspberry jam.
(Its good to be generous here as theyll sink a bit later.)
Pop the hallongrottor into the fridge for about 10 minutes while you preheat the oven to 350F.
Cool them completely on a wire rack.
As they cool, the raspberry center will sink slightly.
Dont worrythis is all part of the cave development.
Top these off with a light dusting of powdered sugar and invite a friend over to fika.
With a rubber spatula, mix the butter and sugar in a mixing bowl until combined.
Mix in the salt and vanilla paste.
In a smaller bowl, whisk the flour, potato starch, and baking powder together.
Add the flour mixture into the butter mixture and gently combine them until you have a soft dough.
Line a 12-cup cupcake tin with seven paper liners.
Using a spoon or ice cream disher, divide the batter among seven cups.
Only fill the cups about three-quarters full.
Using the handle of a wooden spoon or a wine cork, press a deep divot into each cookie.
Fill the caves with raspberry jam.
Pop the hallongrottor into the fridge for about 10 minutes while you preheat the oven to 350F.
Bake for 15-20 minutes or until just a hint of color appears on the edges.
Cool the hallongrottor completely on a wire cooling rack.
Dust the tops with powdered sugar before serving.
