How to make Hallon cookies with Trine Hahnemann
Sweet biscuits filled with jam, a Danish sweet treat perfect for Christmas.
A friend of mine from Sweden send me a box of these Hallon cookies some years ago, just lovely little surprises, this is my version of the cookies. They are a new addition to my Christmas tradition, but hopefully they will be part of my family tradition for generations and my great grand children will bake them and tell the story.
Makes 20 sandwiched-together biscuits.
My friend the food writer Alice Brax sent me a box of these. I've dreamt of them ever since. I've adapted her recipe.
Ingredients
225g plain flour, sifted
60g potato flour, sifted
100g caster sugar
1 tsp baking powder
1 vanilla pod
200g cold, salted butter, cut into cubes
1 egg, beaten
100-150ml raspberry jam
Mix the flour, potato flour, sugar, baking powder and a pinch of salt in a bowl. Split the vanilla pod lengthways and scrape out the seeds into the bowl. Add the butter and half the egg. Rub with your fingertips until the dough forms a ball. Refrigerate for one hour.
Preheat the oven to 200C/gas mark 6. Place the dough between sheets of baking parchment and roll out until 1cm thick. Peel off the top layer and cut out hearts with a 5cm cutter and circles with a 4cm cutter. Set half of each type of shape aside. On all the other shapes, cut out smaller hearts and rounds from the centre of each biscuit.
Take the shapes with the holes and paint them with egg on the undersides, before pressing them on to the whole shapes. Fill the holes with jam. Put on lined baking trays and brush with the remaining egg. Bake for 10-12 minutes, then cool on a wire rack. You can store these biscuits in an airtight tin for up to two weeks.
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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The best super soft christmas cookies #shorts
Our homemade Ischler Törtchen are my absolute favourite cookies for many years already!
The cookie dough is very soft and harmonizes perfectly with the redcurrant jam inside.
If you want I can share the recipe with you in another video!
(It contains ground almonds and grated hazelnuts.)
Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
RECIPE:
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Dewey's Bakery 240 Piece Holiday Moravian Cookies on QVC
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Ginger molasses cookies recipe | 12 days of EASY Christmas cookies (Day 1)
Today we are making delicious and easy ginger molasses cookies! This is the first easy cookie recipe in our 12 days of Christmas cookies 2021 series! These easy ginger cookies have the perfect balance of warm spices and a soft chewy texture. The sugar coating adds just the right amount of crunch. It's easy to see why these are one of my most popular Christmas cookie recipes! The best part of these easy ginger molasses Christmas cookies is that the dough can be frozen for up to 3 months which allows you to prepare these cookies far in advance!
Chewy ginger molasses cookie recipe
Ingredients:
2+1/4 cups all purpose flour 290g
1/2 tablespoon ground ginger 5g
1 teaspoon cinnamon 2.5g
1/4 teaspoon cloves 1g
1/2 teaspoon fine sea salt 1g
3/4 teaspoon baking soda 3g
3/4 cup softened butter 170g
1/2 cup granulated white sugar 100g (+1/4 cup 50g for coating)
1/2 cup packed brown sugar (light or dark) 90g
1 large room temperature egg 50-60g
1/4 cup dark molasses 30g
Directions:
In a medium bowl combine flour, spices, baking soda and salt, whisking to combine. In the bowl of a stand mixer or a large bowl if using a hand mixer cream butter and sugars (reserve the 1/4 cup for coating) for a couple of minutes until they are well incorporated and the mixture is light and airy. Add in the egg and continue mixing another 2 minutes. Add in the molasses and mix until incorporated. Gradually add in dry ingredients, mixing for a few seconds after each addition. Chill dough for 30 minutes (or up to 3 days). Place the remaining 1/4 cup of sugar in a small bowl. Once your dough is chilled preheat your oven to 350F/175C. Using a 1.5 tablespoon cookie scoop or two spoons, scoop balls and roll them in the sugar ensuring that all sides are coated. Place on a parchment lined baking sheet, leaving room for spreading. Bake 7-9 minutes, removing from the oven as soon as the bottoms are golden brown. Move to a wire rack to cool completely. This recipe makes approximately 28 cookies, depending on the size of your scoops. These cookies will keep for up to 5 days, but they can also be frozen, baked or unbaked.
Freezing instructions:
a. You can freeze your baked cookies in a freezer tight bag or container for up to 30 days. Allow to thaw for 1 hour.
b. Freeze your unbaked sugar coated cookie dough balls. Place on a pan or plate and freeze for 30 minutes. Transfer to a freezer tight bag or container. These can be frozen for up to 3 months. Remove from the freezer 30 minutes before baking. Bake as indicated above.
If you have enjoyed this video let me know down below! Subscribe so that you don't miss out on any of the upcoming videos in our 12 days of Christmas cookies 2021 series!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :