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Hallon Cookies on a Christmas plate.
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5 from 6 votes

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.