Snacks & baking
Hallongrotta (raspberry grotto)
An old Swedish biscuit shaped like a little grotto, its soft shell opening onto a hollow filled with raspberry jam. It is eaten fresh, often at teatime or with coffee.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
- Beat the soft margarine with the icing sugar, vanilla sugar and salt until you have a smooth cream.
- Dissolve the baker's ammonia in the lukewarm milk, then mix it into the cream with a little flour.
- Add the sifted flour little by little to get a soft but not sticky dough. Don't overwork it.
- Shape about ten balls, make a small thumb-sized dent in the centre of each and fill it with half a spoonful of raspberry jam.
- Close the dough around the jam to form a small, well-sealed grotto, then place the biscuits on the tray.
- Bake for 10 to 12 minutes, until the bottom is golden and the top is barely coloured. Let cool completely.
- Mix the icing sugar with the lukewarm water to get a thick glaze, spread it over the top of the grottos and let it set.
Variations and tips
Ammonia-free version. Replace the baker's ammonia with 1 teaspoon of baking powder, added to the flour. The biscuits will be a little softer.
Using what's easy to find. If you don't have baker's ammonia, baking powder works very well.
More ideas
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Original Ecomely recipe.