salta kolagrottor
These salta kolagrottor are rich, buttery thumbprint cookies filled with soft caramel and finished with flaky salt. A cozy Swedish treat perfect for fika, gifting, or simply slowing down on a quiet afternoon.
Equipment
- Saucepan
- Food Processor
- Baking tray
- Parchment Paper
Ingredients
Caramel Filling
- 0.5 dl vispgrädde heavy cream
- 0.5 dl ljus sirap light syrup
- 1 tbsp vaniljsocker vanilla sugar
- 0.5 dl strösocker granulated sugar
- salt a pinch
Cookie Dough
- 100 g smör room temperature butter
- 0.5 dl strösocker granulated sugar
- 2 dl vetemjöl all-purpose flour
- 0.5 tsp bakpulver baking powder
- 2 tsp vaniljsocker vanilla sugar
- flingsalt flaky sea salt, for topping
Instructions
- Make the caramel: In a saucepan, combine cream, syrup, sugar, and vanilla sugar. Simmer gently for 10 minutes until thickened and golden. Stir in a pinch of salt and let cool.
- Preheat the oven: Set oven to 200°C (390°F).
- Make the dough: In a food processor, blend butter, sugar, flour, baking powder, and vanilla sugar until soft and smooth.
- Shape the cookies: Roll into 16 balls and place on parchment or in muffin cups. Press a small hollow into each using your thumb or a spoon.
- Fill: Spoon cooled caramel into the center of each cookie — don’t overfill.
- Bake: Bake for 12 minutes or until edges are just golden. Let cool completely.
- Finish: Sprinkle with flaky sea salt once cooled. Serve or store in a tin.
Notes
Use a piping bag for neater caramel centers. For holiday flair, dust with powdered sugar before serving. Cookies keep well in cool, dry conditions.