CRUMBLY, BUTTERY COOKIES THAT MELT IN YOUR MOUTH

This jam drop butter cookie is sooooo good and making jam drops ("hallongrottor" - a classic Swedish jam-filled butter-cookie) is easy with our gluten-free Buns & Brioche mix. This recipes makes about 32 cookies, but you could make them a bit smaller and get up to 40 cookies out of it.

• 400 g of Buns & Brioche mix
  
• 240 g butter (diced & room temperature)
  
• 100 g sugar
  
• 2 tsp vanilla sugar
  

Dice the butter and leave to soften up to room temperature.

Mix all dry ingredients together.

Mix in the butter with the dry mix - we first use a larger fork, and when the butter seems to be well mixed into the flour (but it still looks like crumble), we start to mix it by hand (we wear a rubber glove).

Once the dough is smooth, divide in half, and roll into two logs of approximately 30 cm long each. Put in the fridge for about 30 minutes. And turn on the oven at 175 degrees Celsius (top/bottom heat, no convection fan).

Once ready, take out the dough, cut each log into 16 pieces (23 grams each) -20 pieces (approx 19 grams each).

Hallongrottor: Roll into balls, then hold the ball in the "v" between your thumb and index finger and push your thumb down to make a hole into the ball). Turn it 180 degrees and do the same again. Then give them a squeeze with a flat hand and place them on a baking sheet with parchment paper.

Fill with jam of your liking (we used raspberry or strawberry marmelade), and place in the oven and bake for 16 minutes. 

Take out and leave to cool - you cannot move them directly as they are too soft and will break. Once cool - move them to a grate to cool down some more (and dry out) and then put on a plate and enjoy :-)

ENJOY!