Is it obvious that this is my favourite time of the year? The kitchen decorated in red and festive songs
|Havreflarn (oat) cookies|
Today's recipe comes from Manuela a Norwegian blogger living in Sweden with her husband and 5 children. Not a professional baker in the sense she studied the art of baking but more that she has a passion for it and has learnt by trial and error. Her photographs of her bakes are always in pastels and delicate shades and you can tell she too is doing something she loves... It is no wonder that she was voted Norway's best blogger a few years ago.
This 'small cake' recipe is full of flavour and texture and a good addition to the 7 cookies that we bake for Christmas, as it has none of the classic warming spices, it makes for a complimentary taste. I tend to only sanwich half the cookies with melted chocolate and leave the others as 'single' cookies.
|Ingredients needed for the havreflarn (oat) cookies|
Havreflarn cookies ~ oat cookies
|Havreflarn dough ready to make into cookies|
♥ 200g unsalted COLD butter
♥ 150 g sugar
♥ 250 g oats (I use porridge oats)
♥ 38 g plain flour
♥ 1 tbsp egg white
♥ 1/2 tsp bicarbonate of soda
♥ 1 tsp vanilla bean paste
For the filling:
♥ 175 g dark chocolate
♥ sea salt for drizzling
|Roll into small balls slightly smaller|
than the size of a teaspoon
2 Make small balls slightly smaller than the size of a teaspoon and place them on a lined greaseproof paper tray. Space the balls a good distance apart as they will flatten out and swell.
3 place in a preheated oven at 180 degrees Celcius for 8-10 minutes or until golden brown.
4 The cookies will be very soft when they come out, so do not handle them. I tend to pull the whole sheet of greaseproof paper and put it on the cooling rack. Once the cookies can be handled they can then be placed directly on the cooling rack.
5 Once the cookies have crisped up, melt the chocolate either in a Bain Marie or in the microwave and add 1-2 teaspoons of the melted chocolate to one cookie. Drizzle on some sea salt on top of the chocolate and then carefully place the second cookie on top.
|Cool the havreflarn cookies on a wire rack,|
see how they have spread evenly in size
|Havreflarn oat cookies all ready for eating or gifting|
|The oat cookkies have a melted chocolate and sea salt filling|
♥ Have you made any cookies for Christmas?