Birgitta Rasmusson’s Raspberry Caves (Hallongrottor)
Birgitta Rasmusson, one of Sweden’s most beloved baking experts, popularized Hallongrottor, often called Raspberry Caves. These tender, buttery cookies have a delicate crumb and a sweet raspberry jam center, making them a favorite for fika, holidays, or any cozy gathering. The “cave” refers to the little well in the cookie that holds the jam.
Why You’ll Love These Cookies
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Soft, melt-in-your-mouth texture
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Bursting with sweet raspberry jam
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Easy to shape and bake
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Perfect for gifts or afternoon coffee
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Timeless Swedish classic
Ingredients
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2 ½ cups (300 g) all-purpose flour
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¾ cup (170 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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1 teaspoon vanilla sugar or extract
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1 egg yolk
Filling:
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½ cup (120 g) raspberry jam
Optional Topping:
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Powdered sugar for dusting
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the Dough
In a bowl, cream together butter and sugar until light and fluffy. Mix in egg yolk and vanilla. Gradually add flour, mixing until a soft dough forms.
3. Shape the Cookies
Take small pieces of dough (about 1 tablespoon each) and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
Using your finger or the back of a small spoon, make an indentation in the center of each ball to form the “cave.”
4. Fill with Jam
Fill each indentation with about ½ teaspoon raspberry jam. Be careful not to overfill, as the jam can overflow during baking.
5. Bake
Bake for 12–15 minutes, or until the cookies are lightly golden at the edges. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
6. Optional Finishing Touch
Once cooled, dust with powdered sugar for an extra touch of sweetness.
Tips for the Best Raspberry Caves
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Use softened butter for a tender crumb
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Make the indentation carefully to avoid breaking the cookie
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Use seedless raspberry jam for a smooth filling
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Do not overbake; cookies should remain soft
Variations
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Other Jams: Apricot, strawberry, or lingonberry work beautifully
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Chocolate Touch: Drizzle melted chocolate over the cooled cookies
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Almond Addition: Add finely chopped almonds to the dough for a nutty flavor
Storage
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Store in an airtight container at room temperature for 5–7 days
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Can be frozen for up to 2 months—freeze before baking or freeze baked cookies
Serving Suggestions
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Perfect with afternoon coffee or tea
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Ideal for holiday cookie trays
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Makes a thoughtful gift in a cookie tin
Final Thoughts
Birgitta Rasmusson’s Raspberry Caves are a timeless Swedish treat—simple, buttery, and irresistibly jam-filled. They’re easy to make, fun to shape, and a guaranteed crowd-pleaser for any occasion.