These are called hallongrottor in Sweden. They’re a shortbread made with delicate ingredients, such as lingonberry and cranberry. Any jam can be used, however, cranberry or redcurrant are good choices.
MAKES 12
150g unsalted butter, cut
75g icing sugar, sifted
Finely grated zest from 1 lemon
25g cornflour, sifted
150g plain flour, sifted
One tbsp redcurrant jelly. Mix until smooth
- Pre-heat the oven at 190C/170C fan/gas 5. In a food processor combine the butter, lemon zest, and icing sugar. Next, add the flour and cornflour. The dough should be soft and squishy.
- Place 12 papers in a tray for fairy-cakes. Divide the dough in 12 equal portions (about 30g each), and then roll it into balls. Holding the dough in your hands, make a small indentation with your index finger.
- These should be placed hole-up into the baking dishes. To stabilize them, press them gently on the bottom. Let them bake for about 15-20 minutes, until they are lightly colored. Then take them out and let cool.
- Drop a little jam into the middle of each cake to fill the ‘caves’, and lightly dust with icing sugar using a tea strainer. Leave the jam for about an hour to allow it to set. The paper can be removed if desired. Keep the cakes covered in plastic wrap for at least one week.