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You are here: Home / Biscuits / Hallon Cookies from Scandinavian Christmas by Trine Hahnemann

Hallon Cookies from Scandinavian Christmas by Trine Hahnemann

43 Comments

Hallon Cookies pin image

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.

Hallon Cookie dough being mixed by hand.

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

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Hallon Cookies on a Christmas plate.
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Hallon Cookies

Christmas heart shaped and round vanilla infused biscuits filled with raspberry jam, perfect with a cup of tea!
Course Snack
Cuisine Danish
Keyword Christmas, holidays, vegetarian
Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings 40
Author Trine Hahnemann

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.
Previous Post: « Scandinavian Christmas by Trine Hahnemann
Next Post: Steak with Whisky Sauce – truly delicious! »

Reader Interactions

Comments

  1. William Gould

    03/12/2015 at 8:28 am

    Other countries foods not like our traditional stodge! These look light and fluffy!

    Reply
    • Camilla

      03/12/2015 at 11:33 am

      LOL William, yes I prefer Scandinavian and European Christmas food I have to say:-)

      Reply
  2. Maya Russell

    03/10/2015 at 7:12 am

    I like the look of these. The pastry looks very light and crispy and I love the jam filling. Mmmm!

    Reply
    • Camilla

      03/10/2015 at 4:28 pm

      They were very good:-)

      Reply
  3. Ursula Hunt

    15/07/2015 at 8:41 am

    Great fun for my granddaughter to make

    Reply
  4. Ursula Hunt

    21/04/2015 at 10:27 am

    great to make anytime of year

    Reply
  5. Paul Wilson

    25/12/2014 at 12:04 am

    Love hearing about other countries’ Christmas customs.

    Reply
    • Camilla

      27/12/2014 at 12:29 am

      Thanks:-)

      Reply
  6. Ursula Hunt

    14/12/2014 at 9:50 am

    Such pretty christmas biscuits

    Reply
    • Camilla

      14/12/2014 at 9:57 pm

      They are, and taste really good too:-)

      Reply
  7. Paul Wilson

    15/11/2014 at 2:45 am

    Almost the time to try these out methink.

    Reply
    • Camilla

      15/11/2014 at 10:58 am

      Certainly is:-)

      Reply
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