Tried the Swedish raspberry caves (hallongrottor) yet? I made a blueberry version a few months ago and now I tried to fill the buttery caves with pear and cardamom jam. So delicious. Pear is one of my favourite fruits, and cardamom in the jam makes these cookies even more yummy and bit more winter-ish
I loved to make the jam, because it was so easy, but if you don’t want to make the jam, just buy your favourite from the store and add some cardamom. But if you make your own, you can adjust the sweetness and how much lemon you want to use.
Good luck!
50 min
30 min
18 min
20 cookies
Recipe for my pear and cardamom caves (Pärongrottor)
- 200 g salted butter, cold or almost room temperature
- 1 dl sugar
- 4.5 dl flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 2 sweet pears (approx. 350 g)
- 1 dl jam sugar
- 1 tbsp lemon juice
- Small pinch of ground cardamom
Pear and cardamom jam:
Peel the pears and cut into small pieces. Heat the pears up together with the rest of the ingredients and let it boil for about 10 minutes. Taste the flavour and add more sugar/lemon/cardamom if needed. Let cool.
Cookie dough:
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 pear jam, half to one teaspoon, in each cave, and bake for 18 minutes. ENJOY!
Change the filling to anything you like. Jams, chocolates, caramel… Try and see what you prefer.
