These Swedish Oat cookies are called Havreflarn. You may have bought Ikea oat cookies are very popular in Sweden. Havreflarn or Swedish oat cookies are crunchy and light. Made with simple pantry ingredients, they are easy to whip up and don't take too long to bake. Oat cookies are a perfect sweet treat served for a coffee break, like the Swedish way known as Fika. For a more decadent taste, try drizzling chocolate on the top or add chocolate to the centre and sandwich two cookies together. Oat cookies will last up to two weeks stored in a sealed container which makes them a perfect homemade treat to have in the house for that unexpected guest that pops by for a cuppa. Havreflarn are excellent for freezing as they thaw quickly.
This recipe was inspired by Swedish YouTuber Andreas kök. https://youtu.be/yQseMpplvro
Takes = 10-15 minutes prep.
Bakes = each tray 8 minutes
Makes = 30 cookies
- Butter, melted – 100g (about 3/4 cup)
- Rolled oats – 120g (1 cup)
- Caster sugar or white sugar – 120g (2/3 cup)
- Egg – 1
- Spelt Flour, or your choice – 1 tablespoon (not a misprint)
- Baking Powder – 1 tsp
- Preheat oven to 175˚C fan forced, then paper line 2 to 3 baking trays.
- Melt butter in a small saucepan or in the microwave, then mix in the oats.
- Whisk the egg and sugar with electric beaters until pale and fluffy for 5 minutes.
- Combine all ingredients in the large bowl and mix until combined.
- Scoop a small 1 teaspoon of batter for each cake, 10-12 cookies on each tray (they spread out a lot and become large). Cool your baking trays before reloading.
- Bake for about 8 minutes at 175 degrees in the middle of the oven. Let them cool completely on a wire rack. Store them in a sealed container for up to 2 weeks, or 2 months in the freezer.