Havreflarn
Oat cookies with chocolate and sea salt

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It’s a classic old school type of Swedish recipe – and it’s definitely a classic for a reason. It’s something which some of you may already be familiar with thanks to that global giant IKEA. In some countries, they sell boxes filled with “havreflarn”, two cookies, sandwiched together with chocolate. Now you can make them yourself. Goodness knows they’re better that way, although you might not want to make them too often, since they have a nasty habit of finding their way into your mouth. 😉

So what actually are these things you might be wondering, if you’ve never had the good fortune of trying them? Well, think of an oat cookie, except it’s light and crisp, and it all spreads out in the oven to be thin, oaty and delicious.

Swedish biscuits are appealing to me in their simple homeliness. The majority of recipes require few ingredients and incorporate the comforting flavours and textures of nutmeg, hazelnuts, almonds and oats. Plenty of butter is a must!

I love to make these cookies. They are delicious together with tea, coffee and milk and they are super easy to make.

Preheat the oven to 180°C. Line two baking trays with parchment. In a large bowl, add all the ingredients, mix until combined until it forms a cookie dough.

Form small balls (about 1 teaspoon) and leave some space between them on all sides for spreading on your baking trays. Bake for 10-12 minutes until golden.

Allow to cool on the tray for five minutes and then cool on a rack where they will crisp up even further.

Melt the chocolate in a microwave. Add 1-2 teaspoons chocolate on one cookie, drizzle some sea salt on top (optional) and sandwich the two halves together with the melted chocolate.

 

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