Swedish Hallongrottor (Raspberry Cookies)
Ingredients
200 g butter
1 dl sugar
1, 5 tsp vanilla sugar
1 teaspoon baking soda
4, 5 dl wheat flour
0, 5 dl raspberry jam
1. Set the oven to 175 celsius degrees. Allow the butter to be room tempered.
2. Whisk together
sugar and butter with an electric whip.
3. Mix baking soda
with vanilla sugar and wheat flour in a bowl. Stir the flour mixture into the
butter and sugar and work together to a dough.
4. Form the dough into a roll about 20 cm long and cut the roll into 20 cm pieces.
5. Roll each piece into a ball and put on a baking tray covered with baking paper.Make a small depression in the middle of each cake using a floured finger.
6. Fill the recess with about 0, 5 teaspoon of raspberry jam.
7. Bake the cookies at 175 celsius degrees for about 18-20 minutes. Let cool on a grid.
4. Form the dough into a roll about 20 cm long and cut the roll into 20 cm pieces.
5. Roll each piece into a ball and put on a baking tray covered with baking paper.Make a small depression in the middle of each cake using a floured finger.
6. Fill the recess with about 0, 5 teaspoon of raspberry jam.
7. Bake the cookies at 175 celsius degrees for about 18-20 minutes. Let cool on a grid.
