Hallon Cookies from Scandinavian Christmas by Trine Hahnemann

My daughter and I recently had a lovely afternoon making Hallon cookies from Trine Hahnemann’s new book Scandinavian Christmas. This particular recipe was given to Trine by a friend called Alice Brax and this is her 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)

I am entering Hallon Cookies into Javelin Warrior’s Made with Love Mondays Challenge.

You gather all your ingredients together.

You rub with your fingertips.

Until you form a soft dough which you refrigerate for 1 hour.

My son was called upon for initial rolling out of dough!

Hearts and circles are cut out in equal quantity.

Half the shapes are hollowed out and glazed for top of cookies.

Then raspberry jam is inserted into each cookie before baking.

Then cool on a wire rack.

Put the kettle on it’s time for a nice cuppa!

5 from 6 votes

Print

Hallon Cookies

Christmas heart shaped and round vanilla infused biscuits filled with raspberry jam, perfect with a cup of tea!

Course Snack

Cuisine Danish

Prep Time 50 minutes

Cook Time 12 minutes

Total Time 1 hour 2 minutes

Servings 40

Author Camilla

Ingredients

• 225 g Plain flour sifted
• 60 g Potato flour sifted
• 100 g Caster sugar
• 1 tsp Baking powder
• Pinch of salt
• 1 Vanilla pod
• 200 g Cold salted butter cut into small pieces
• 1 Egg beaten
• 100-150 ml Raspberry jam

Instructions

1. Mix the flour, potato flour, sugar, baking powder and salt in a bowl.
2. Split the vanilla pod lengthways and scrape out the seeds into the bowl.
3. Add the butter and half the egg.
4. Rub with your fingertips until the dough forms a ball.
5. Refrigerate for one hour.
6. Preheat the oven to 200°C/400°F/gas mark 6.
7. Place the dough between sheets of baking parchment and roll out until 1cm thick.
8. Peel off the top layer and cut out hearts with a 5cm cutter and rounds with a 4cm cutter.
9. Take the shapes with the holes and paint them with egg on the undersides, before pressing them on to the whole shapes.
10. Fill the holes with jam.
11. Put on lined baking trays and brush with the remaining egg.
12. Bake for 10-12 minutes, then cool on a wire rack.
13. Store in an airtight tin for up to two weeks.