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Raspberry & Coconut Caves / Hallongrottor med Kokos


Another Swedish classic with my own twist, the coconut is an optional addition. The biscuits themselves (basically shortbread) are a popular childhood favourite for many Swedes. As with most of my baking I love how delicious something so simple can taste!

Ingredients
  • 250 g butter (room temperature)
  • 150 ml sugar
  • 525 ml flour
  • 0.5 tbs vanilla sugar / extract
  • 50 ml desiccated coconut (optional)
  • 150 ml raspberry jam (at least, I probably used a little more because I love them filled to the brim!)


Method
  1. Pre-heat the oven to 200℃ 
  2. Mix butter & sugar till creamy, then add the rest of the ingredients.
  3. Roll the dough into two to three rolls till approx. 2 cm wide in diameter. Then cut into 2 cm wide bits and place on baking tray covered in baking paper.
  4. Use your finger to press little wells/groves into the centre of the dough & fill generously with jam.
  5. Bake for 7 minutes, leave to cool before enjoying - mind the jam takes a lot longer to cool than the biscuit and you do NOT want to burn yourself on what's essentially lava).




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