Havreflarn – thin Swedish oat cookies

Name: Havreflarn – thin Swedish oat cookies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Swedish
Ingredients: 75 g unsalted butter; 40 g fine, regular rolled oats; 60 g all-purpose wheat flour, type 550; 90 g white sugar; 40 g light Swedish sugar syrup, ljus sirap; 30 g heavy cream, 36% fat; 1 g baking powder

Average rating

0.0

0 ratings

Prep

15 min

Cooking

45 min

Waiting

15 min

Total

1 h 15 min

Recipheon

Havreflarn – thin Swedish oat cookies

Author: Recipheon

Content prepared with AI assistance - Recipe reviewed by Recipheon

Servings: 10
Prep: 15 min
Cooking: 45 min
Waiting: 15 min
Total: 1 h 15 min

Source: https://recipheon.com/en/recipes/desserts/havreflarn-thin-swedish-oat-cookies

About this recipe

Havreflarn are thin, lacy oat cookies that spread widely on the baking sheet. Butter, sugar and light Swedish syrup give them a gently caramel-like flavor, while the fine flakes leave a noticeable oat texture. This version uses cream, without eggs. Small portions of the mixture need plenty of space, so the whole batch is baked in stages rather than crowding the sheet. The cookies are soft and fragile when they come out: first they must firm up on the paper, and only once completely cool do they become crisp. The recipe makes about 30 cookies, or 10 servings of three.

Ingredients

Servings

Base: 10

For about 30 cookies

75 g unsalted butter
40 g fine, regular rolled oats
60 g all-purpose wheat flour, type 550
90 g white sugar
40 g light Swedish sugar syrup, ljus sirap
30 g heavy cream, 36% fat
1 g baking powder

Steps

Heat the oven to 175°C with conventional top and bottom heat. Line two ordinary baking sheets, about 40 × 30 cm, with baking paper. Bake one sheet at a time on the middle rack. Do not grease the paper with extra fat.
Melt the butter in a small saucepan over low heat, without browning. Take off the heat and stir in the weighed cream and light syrup. Use ljus sirap, a thick, light-colored sugar syrup with a mild caramel-like flavor.
Combine the oats, flour, sugar and baking powder in a bowl. Add to the saucepan and mix thoroughly with a spoon, scraping the ingredients from the sides. The mixture should be uniform with fine oat flakes visible. Do not add water, dusting flour or extra fat.
AI-generated
Use two teaspoons to place small portions on a cool baking sheet, about 11 g each, or a small heaped teaspoon. Plan for about 30 cookies from all the mixture. Put only six portions on each sheet, about 10–12 cm apart from center to center, with room around the edges. Do not flatten them; the cookies will spread considerably on their own.
AI-generated
Bake on the middle rack for about 5–7 minutes, until the cookies spread into thin, lacy discs. The edges should be golden and the centers light golden with small bubbles. Bake a little longer if needed, watching the color; do not wait until the whole cookies turn dark brown. Bake subsequent sheets the same way, about five batches in total.
AI-generated
After taking them out, leave the cookies on the sheet for about 5 minutes, until firm enough to lift with a wide spatula. Only then carefully transfer them to a rack. Place the next portions of mixture only on a cooled sheet; alternate between the two sheets. Earlier batches can cool while the following ones bake.
Leave the final batch on the rack until completely cool, about 15 minutes. Havreflarn become crisp as they cool. Serve three cookies per portion, and put the rest in an airtight container only once completely cold, so steam does not soften them.