These biscuits are a real favourite of mine. In Swedish they’re called Hallongrottor which translates to ‘raspberry caves’ and they remind me a bit of jammy dodgers although they’re much nicer than the shop bought ones. They also freeze really well so I like to whip up a big batch and keep for impromptu coffee mornings.
200g butter at room temperature
100ml caster sugar
1tbsp vanilla essence
450ml plain flour
1tsp baking powder
150ml raspberry jam
1. Preheat the oven to 175 degrees
2. Stir together the butter, sugar and vanilla until smooth and light. Mix the flour with the baking powder in a separate bowl before working in to the dough.
3. Divide the dough into 20 pieces of equal size and roll into round balls. Place in muffin cases and, using your finger, make a small indentation in the middle.
4. Fill the indentations with raspberry jam and bake in the oven for 12-14 minutes.