Have you tried the raspberry caves yet?? If not, you have missed the most delicious shortbread ever! I make them almost every week and yesterday I tried to fill half of them with blueberry jam instead of raspberry jam. It was a hit! My son liked the blueberry caves better than the raspberry, but my daughter stayed loyal to the original one. Try both and let me know which one you like!
Recipe for the best blueberry caves (Swedish blåbärsgrottor)
- 200 g salted butter, cold or almost room temperature
- 1 dl sugar
- 4.5 dl flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 0.5-1 dl blueberry jam
Preheat oven to 175 degrees C and line a tray with small paper muffin cases.
Stir butter and sugar smoothly. Mix vanilla sugar, baking powder and flour together and stir it into the butter and sugar mixture. Work together into a dough, but don’t overwork it.
Form the dough into a roll, about 20 cm long. Cut into 20 pieces.
Roll the pieces into balls and place in small muffins cases. Press with a finger or the back of a spatula into each dough ball. This will create a deep “cave” in every cookie.
Put some blueberry jam in each cave, and bake for 18 minutes.
Try these with your favourite filling. The original is with raspberry jam, but try with other jams, nutella och chocolate! Let me know whta you think and don’t forget to tag me on Instagram (fikawithm) when you post your result!
