Swedish Dinkel (Spelt) cookies also known as Lace Cookies are a crispy delicate oat treat that you can see through like lace. This Swedish Dinkel Lace Cookies recipe is a simple oat version with dark brown sugar for an extra caramel taste, rolled oats, baking powder, butter, golden syrup and wholegrain spelt flour. If you don't have Spelt flour, you could use the flour of choice and swap out the dark brown sugar for light brown sugar or white sugar. Swedish Dinkel cookies can be made with slivered almonds or sunflower seeds too instead of oats.
What do Swedish Dinkel cookies taste like?
I liken these Swedish Lace Cookies to a thin and crisp Anzac biscuit with the essence of a brandy snap. My Australian readers will understand what I mean.
What is Dinkel?
Dinkel is the word for spelt grain/ flour in Germany and many countries in Europe.
How did I first hear about these Dinkel cookies? My mother shared a top 30 cookies list by Matt Preston for Delicious Magazine in Australia. Swedish Dinkel Cookies were number 2. As a frequent traveller to Sweden, I thought why haven't I heard of these cookies or baked a version. A great article, click here to read it this interesting article. I will be trying to go through this list and bake a version where I can. Apparently Ikea sell a version of these cookies too. Of course they do. I must sample them at Ikea.
The first time I made these simple Swedish Lace cookies I stumble across a recipe online by Marisastable . I added my Sue Maree P recipe twist and was super impressed by the taste and simplicity. They only took 15 minutes to whip up and quite a few trays to bake as one little teaspoon of cookie dough spread a lot. Be warned they are amazing served with vanilla ice cream. I will also share a real chocolate filling.
Takes = 15 minutes
Makes = 13-16 cookies
Bakes = 8-10 mins
- Oats (rolled or porridge) – 60g (about 2/3 cup)
- Flour (I used wholegrain spelt) – 80g (1/2 cup)
- Dark Brown Sugar (or white) – 80g (almost 1/2 cup)
- Unsalted butter (or non-dairy butter) – 80g (1/4 cup + 2 tbsp)
- Golden Syrup or honey or natural sweetener – 40g (2 tbsp + 2 tsp)
- Salt – pinch
- Baking Powder – 1/2 tsp
- Oat milk (or reg milk) – 20ml (2 tbsp)
Easy Chocolate Ganache Filling
- Double cream – 100 ml
- Finely chopped dark or milk chocolate – 100g
NB. for a non-dairy option add a little a few tablespoons of oat milk , or coconut cream and or melted coconut oil to the melted chocolate.
Preheat oven to 180˚C fan, and lined 3-4 baking trays with paper. The cookies spread a lot so you will need to bake them in batches.
Melt butter in a medium saucepan, add golden syrup and sugar and stir until melted, stir in all other ingredients until fully mixed. Rest for 10 minutes.
Easy Ganache: gently heat cream for 2 minutes in a small saucepan or microwave, you need it just warm not boiled. Then stir in finely chopped/grated chocolate and whisk until smooth. I finely grate my chocolate with a large knife, I find this is the quickest way to make ganache. Cool for 30 minutes before using.
Using two teaspoons scoop out a small teaspoon of cookie dough and place on the baking tray and gently press down. Leave a generous spacing between each cookie as they grow a lot when baked.
Bake for 8 to 10 minutes. Cool on the baking tray for at least 10 minutes before removing. Once the cookies are totally cool, serve with, Nutella, vanilla ice cream, or melted chocolate sandwiched between them.