Tuesday, July 12, 2016

vegan hallongrottor cookies

These simple cookies are a classic Swedish bake which is originally called 'hallongrottor' (ie 'raspberry caves'), and not thumbprint cookies as they are commonly known as abroad. To be honest I've never been a great fan, they're a bit granny-ish, not very exciting and difficult to get just right in texture if you (like me) prefer them a bit chewy.

However, after discovering there is now a liquid dairy free butter available that doesn't contain palm-oil (!) I felt I had to try a bit of baking with it. And simple cookies with few ingredients would be the perfect choice. So I made these. And I was surprised at how easy they was to make and how adorable they turned out. Not chewy alas, but still quite nice with a cup of tea and a good book.

The original flavour is vanilla, but I tried making them in a chocolate version too. But I have to say that the usual match made in heaven combo of chocolate and raspberries wasn't a hit.

~30 cookies

200 g dairy-free liquid butter (I used the one from Coop)
1 dl caster sugar
2 tsp vanilla sugar
4,5 dl white flour
raspberry jam (I love the jam from ICA, so much raspberry flavour)

(if you want to make them in chocolate add 1 tbsp cacao)

Set the oven to 175C.

Whisk the butter, sugar and vanilla sugar (and cacao) together. Then add the flour and gently whisk together into a smooth dough. 

Roll them into ~30 small balls on a baking-plate with baking sheet. Use your thumb to imprint a small 'cave' and fill them with a dollop of raspberry jam (about 0,5 tsp per cookie).

Bake them for around 12 minutes. Let them cool on sheet. Enjoy! Freeze well too.

No comments:

Related Posts Plugin for WordPress, Blogger...