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)
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 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 Hallon Cookie before baking.
Then cool Hallon Cookies on a wire rack.
Put the kettle on it’s time for a nice cuppa!
For more Christmas baking check out the following recipes:
- Crispy Clementine Cookies
- Vanilla Kranse
- Christmas Soda Bread
- Cheat’s Stollen Croissants 2 Ways
- Christmas Robin Cupcakes
- Sweet Gingerbread Men
Pin Hallon Cookies for later!
- 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
- 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.