Raspberry Snitters
Swedish-inspired shortbread cookies with buttery crumble and a sweet raspberry centre...a bit cute!
If you’ve ever strolled through a Scandinavian bakery, you’ve likely seen Raspberry Snitter (or Hallongrottor when made as individual cookies) in the window, buttery shortbread squares layered with tangy raspberry jam and a crumbly golden top. As soon as I saw a version of these in Miller + Baker in Perth, I just had to try them for the name alone! They are too cute.
Originating from Sweden, these delightful cookies are simple but elegant, with the perfect balance of sweetness and texture. Traditionally enjoyed with a cup of coffee or tea, they’re a reminder that some of the best baking is rooted in comfort and simplicity. Made easily in the Thermomix, these pretty little cookies are ideal for Christmas baking, gifting, or any time you want a nostalgic treat with a Nordic twist.
Need
-
The Cookie
- 1 Batch Raspberry Jam pre-made and cooled Recipe
- 90 Grams raw caster sugar BUY
- 140 Grams almond meal Recipe
- 130 Grams butter cubed BUY
- 130 Grams bakers or strong flour BUY
-
The Icing
- 150 Grams Ten Times sugar (icing sugar) or pure icing sugar Recipe
- 2 Teaspoons fresh lime juice
- 1/2 Teaspoon almond extract
- water as needed
- freeze dried raspberry powder to finish
Do
- 1
Make the jam well in advance of assembling the cookies. It must be cold. Alternatively you can use a purchased raspberry jam, but why would you?
- 2
Place sugar into Thermomix bowl and mill 10 sec/speed 9. Add almonds to sugar and mill 10 sec/speed 10.
- 3
Add butter, flour and salt and blend 8 sec/speed 9.
- 4
Tip the dough onto a floured silpat mat and push together. Place a piece of baking paper or another silpat mat on top and roll to 2ml thickness. Transfer to the fridge for 30 minutes.
- 5
Preheat the oven to 180°C and line 2 baking trays with paper.
- 6
Cut rounds from the dough and place onto lined trays. Bake 8-10 minutes until just browning around the edges. Cool.
- 7
Pair the cookies on the trays so they are approximately the same size when joined together as a sandwich.
- 8
To make the icing add sugar, lime juice and almond extract to the Thermomix bowl and blend 5 sec/speed 6 Scrape down sides of the bowl and around the blade and add a little water. The icing needs to be thick enough to not run completely off the cookie, but to still spread across easily.
- 9
Spoon a little icing into the centre of each cookie and then spread by either tipping the cookie or use an offset spatula. There may be a little overrun but that's ok.
- 10
Sprinkle or dust a little freeze dried raspberry powder on each before the icing sets.
- 11
Sandwich the cookies together with a teaspoon of the raspberry jam.
- 12
Store in the fridge or freezer until served or gifted!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
