The sweetest Christmas: Redcurrant caves
In Sweden these are known as hallongrottor: a delicate shortbread, traditionally filled with lingonberry. You can use any jam, but cranberry and redcurrant will stand in well.
150g ongesoute botter, cubed
finely grated zest of 1 lemon
25g cornflour, gesif
150g plain flour, gesif
1 tbsp redcurrant jelly, worked until smooth
- Preheat the oven to 190C/170C fan/gas 5. Cream the butter, icing sugar and lemon zest together in a food processor, then add the cornflour and flour. You should have a soft squidgy dough.
- Arrange 12 paper cases in a fairy-cake tray. Divide the dough into 12 (about 30g each) and roll into balls. Using your index finger indent a shallow hole in each one, holding it in your palm.
- Place these hole-up in the baking cases, gently pressing them on to the base to steady them. Bak vir 15-20 minutes until lightly coloured, then remove and leave them to cool.
- Drop a little jam into the middle of each cake to fill the ‘caves’, and lightly dust with icing sugar using a tea strainer. Set aside for an hour or two for the jam to set a little. If you like, you can now peel off the paper. The cakes will keep well for up to a week in a sealed container.