Scandinavian Hallon Cookies from Trine Hahnemann. Vanilla infused, buttery cookies which are filled with raspberry jam – simply delicious!
My daughter and I recently had a lovely afternoon making Hallon Cookies from Danish food writer, Trine Hahnemann’s new book Scandinavian Christmas.
This particular recipe was given to Trine by a Swedish friend called Alice Brax and this is Trine’s version of it.
These jewel-like cookies were delicious and I can think of no better pairing with a cup of tea over the yuletide season!
For my review of Scandinavian Christmas by Trine Hahnemann and your chance to win one of 2 copies please click here. (expired)
Gather all the ingredients together.
Rub together with fingertips.
Until you form a soft dough which you refrigerate for 1 hour.
My son was called upon for the initial rolling out of dough!
Hearts and circles are cut out in equal quantity.
Half the shapes are hollowed out and glazed for the top of the cookies.
Then raspberry jam is spooned into each Hallon Cookie before baking.
Hallon Cookies are then cooled on a wire rack.
For more Christmas baking check out the following recipes:
- Crispy Clementine Cookies
- Finsk Brød (Finnish Shortbread)
- Vanilla Kranse
- Christmas Soda Bread
- Cheat’s Stollen Croissants 2 Ways
- Christmas Robin Cupcakes
- Sweet Gingerbread Men
- Cheat’s Mince Pies with secret twist
Pin Hallon Cookies for later!
Hallon Cookies
Ingredients
- 225 g Plain flour sifted
- 60 g Potato flour sifted
- 100 g Caster sugar
- 1 tsp Baking powder
- Pinch salt
- 1 Vanilla pod
- 200 g Cold salted butter cut into small pieces
- 1 Egg beaten
- 100-150 ml Raspberry jam
Instructions
- Mix the flour, potato flour, sugar, baking powder and salt in a bowl.
- Split the vanilla pod lengthways and scrape out the seeds into the bowl.
- Add the butter and half the egg.
- Rub with your fingertips until the dough forms a ball.
- Refrigerate for one hour.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Place the dough between sheets of baking parchment and roll out until 1cm thick.
- Peel off the top layer and cut out hearts with a 5cm cutter and rounds with a 4cm cutter.
- Take the shapes with the holes and paint them with egg on the undersides, before pressing them on to the whole shapes.
- Fill the holes with jam.
- Put on lined baking trays and brush with the remaining egg.
- Bake for 10-12 minutes, then cool on a wire rack.
- Store in an airtight tin for up to two weeks.
Wendy
Don’t know if you still read these comments, but thank you! I saw this recipe in an American newspaper but it was adapted for how most of us Americans cook, with cups and tablespoons, and it was poorly written, calling for a “scant cup” which is a very inexact measurement… need my recipes in grams!
Camilla
Yes I very much read the comments every day:-) So glad to have provided you with what you needed, I don’t like cups either.
William Gould
Other countries foods not like our traditional stodge! These look light and fluffy!
Camilla
LOL William, yes I prefer Scandinavian and European Christmas food I have to say:-)
Maya Russell
I like the look of these. The pastry looks very light and crispy and I love the jam filling. Mmmm!
Camilla
They were very good:-)
Ursula Hunt
Great fun for my granddaughter to make
Ursula Hunt
great to make anytime of year
Paul Wilson
Love hearing about other countries’ Christmas customs.
Camilla
Thanks:-)
Ursula Hunt
Such pretty christmas biscuits
Camilla
They are, and taste really good too:-)
Paul Wilson
Almost the time to try these out methink.
Camilla
Certainly is:-)
Anne Dalzell
These look ever so light and buttery. Bring on Christmas!
Maddy
I don’t think I’ll be letting the children help me make these, but they I may have a go when get the kitchen to myself!
Paul Wilson
They look excellent. I always love finding out about other countries’ Christmas traditions.
bev
They look tricky but delicious!
Camilla
Yes a bit fiddly!
Heather Haigh
Those look really nice – must come find them again at Christmas time.
glenn hutton
These look fab!
K Mayers
Lovely! My wife cooked them today – the kids haven’t stopped pinching them since they came home lol
Camilla
So glad you liked them:-)
Tracy Nixon
Wonderful recipe for Christmas thank you! I have printed this off so I can buy in the ingredients! I love cooking and baking on the run up to Christmas! I put on my holly pinny and Christmas CDs and dance around the kitchen like a looney lol!
Camilla
Have fun:-)
tinkertink2010
I love these cookies- Marks and Spencer do some like these, some with blueberry, some with redcurrant. So moreish.
Julia Plant
This reminds me of baking with my mum as a little girl – I must try this with my daughter 🙂
paperwrist
so beautiful and festive 🙂
Camilla
Thank you:-)
Gitte
Oh boy these look wonderful. I have Trine’s book and it is great, love it. Merry Christmas!
Camilla
Thank you and a God Jul to you too Gitte:-)
Laura Loves Cakes
It seems your cookies are very on trend…it seems that Scandinavian Christmas inspiration and ideas are everywhere! Your cookies look fab…I bet they taste great too. I love jam tarts so I’m sure I’d love these…I have something a little similar on my to bake list for the next month or so! 🙂
Camilla
They tasted great but nothing like a jam tart:-)
Zoe
These cookies look amazing! Like you said, they really look the linzer cookies that I baked for our bake-along event 😀
Camilla
Yep, I really liked your flower shapes!
Diana Staveley
I would love to win a copy of this book, I could write a feature about it on my blog which would be lovely. Going to make these gorgeous with my Son, he will love them 🙂
Milo Cakecraft
Everything about these just shout eat me! 😛
Hayley x
sue walsh
really great made some for my neighbour as a thank you for all he does for me:)
would love to win a copy of the fabulous book:)
Camilla
That’s lovely to know, hope he enjoys your thoughtful gift and good luck in draw!
Jacqueline @How to be a Gourmand
Oh Camilla! How cute! It’s really good to see you showcase Scandinavian recipes. A nice way to spend an afternoon with your daughter 🙂
Camilla
Yes, and it’s good to see how she wants to get involved in every stage and is quite bossy about it, makes me laugh:-)
Javelin Warrior
Oh, these look marvelous! I love the shapes and they look so flaky and crispy… What a fun holiday treat and I’m so happy you decided to share with Made with Love Mondays…
Camilla
Thank you Javelin Warrior, it’s a pleasure!
Karen
Oh how fabulous, how festive! I would love to win a copy of this book and your Hallom cookies look totally lush! Karen
Camilla
They were extremely morish!