Swedish Havreflarn Cookies Recipes

SWEDISH BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

CHOKLADBISKVIER (SWEDISH CHOCOLATE MERINGUE COOKIES)

Steps:

• Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running; beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Stir confectioners' sugar and cocoa powder together in a small bowl.
• Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
• Scoop meringue batter onto baking sheets in 2-tablespoon portions.
• Bake in the preheated oven until firm but not browned, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, about 10 minutes.
• Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
• Freeze meringue cookies until firm, 30 to 45 minutes.
• Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
• Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.

SWEDISH HAVREFLARN COOKIES

Steps:

• Melt your butter in the microwave or in a small pot on the stove. Set aside.
• Use your blender or mini-food processor to whirl the oats into small bits. Do not process too long, you don't want powder, just smaller bits.
• Do the same with the toasted, cooled almonds, or chop very fine manually.
• Mix the melted butter, oats and almonds till well blended.
• Whisk egg and sugar together until sugar is dissolved completely and mixture is a smooth yellow color. Add extracts. Mix well. Add butter, oats and almond mixture. Mix well. I like to use a rubber spatula.
• Whisk 2T flour, baking powder and salt together, add to sugar/oats mixture. Mix until well blended. (Now, adjust Flour as needed, depending on your tastes and the humidity of the day. Start by adding a T at a time until batter is where you want it.) Batter should be relaxed, but NOT runny. Should not be stiff.
• Using a teaspoon, place small spoonfuls on a SILPAT covered sheet pan. (if you don't have Silpats, use parchment paper, but this works best with Silpats.) Place them well apart, at least 2 inches. On my large pans, I usually place 8 spoonfuls.
• Place on middle rack in preheated 350°F oven. Set timer for 6 minutes.
• Rotate pan after 6 mins, then set timer for 1 minute, and check again. Repeat until the edges of each lacy cookie are starting to turn a nice caramel brown, maybe no more than a quarter of an inch in, no more. I usually end up doing no more than 2 minutes. ---Do. Not. Overbake!---.
• Remove from oven. Put your next prepared cookie sheet into the oven and set the timer.
• Let this first sheet cool 2 minutes Then, lift entire Silpat with cookies on it off the first cookie sheet and place on cooling rack. In a few minutes you can remove them from the rack and place in your container.
• Set the hot cookie sheet somewhere to cool off quickly. When you portion out your next batch of cookies, you don't want to be working with a hot cookie sheet.
• Lather, Rinse, Repeat until you have used up all the dough.
• NOTE: as the dough sits, the cookies may not expand into the lacy goodies they usually spread into, as the flour and oats absorb the moisture. This may be great if you want a little thicker cookie. However, if you want to maintain the crispy laciness, add a tiny teaspoonful of water to the dough, mixing very well, before portioning it out again.
• Also, everyone's oven is different. Watch your first batches to fine-tune the temp and timing.
• This recipe makes about 30 or more cookies, depending on your portion size.
• Enjoy!