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!
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.
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 🙂