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1. Teresa says

   June 14, 2025 at 3:36 pm

   I used your raspberry jam hallongrotter recipe but can no longer find it. The one I used had cornflour in it.

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   • Maretha Corbett says

     June 14, 2025 at 5:08 pm

     Hey Teresa!

     Ah, I’m so sorry - I took that recipe down recently and didn’t realise anyone was still looking for it! I’ll get it back on the site soon, but in the meantime, here’s the Hallongrotter recipe just for you:

     150 grams unsalted butter - softened, room temperature
     4 tablespoons caster sugar
     2 teaspoons vanilla extract
     180 grams all purpose flour
     2 tablespoons cornflour
     2 teaspoons baking powder
     3 tablespoons raspberry jam

     1. Line a large baking tray with parchment paper. Don't preheat the oven just yet.

     2. In a large bowl, beat together the softened butter and caster sugar until light and creamy. About 2-3 minutes. You can use a stand mixer, electric hand mixer or a hand whisk for this step.

     3. Add the vanilla extract and beat again until combined.

     4. In a separate bowl, lightly whisk together the all purpose flour, cornflour and baking power by hand (use a small whisk or a fork).

     5. Add the dry ingredients to the butter and sugar mixture. Beat on a low speed just until the dough comes together. It will look crumbly at first, but keep beating.

     6. Break off portions of dough equal in size and role into balls. If you want to be precise, you can weigh each portion. 25g gives you a good sized cookie and this recipe will yield 15 cookies of that weight.

     7. Space the dough balls out on the prepared baking sheet, allowing enough space between each cookie. About 6-7cm/2.5".

     8. With your thumb, or the back of a small measuring spoon, push down on each dough ball to form a hollow. If small cracks appear on the sides of the cookies as you push down onto it, don't worry, just smooth them over with your fingertip.

     9. Fill each hollow with about ½ teaspoon of raspberry jam. This will depend on how big you made the hollow. Just fill it enough to be ever so slightly higher than the cookie itself. The jam will melt during baking and drop down a little.

     10. Place the baking sheet with prepared cookies in the fridge whilst you wait for the oven to pre-heat. This will prevent the cookies from spreading too much whilst baking.

     11. Preheat the oven to 170℃/340℉/gas mark 3.

     12. When the oven is ready, remove the cookies from the fridge and bake for 13-15 minutes, or until the edges of the cookies start turning a light golden brown.

     13. Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire cooling rack.

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