Swedish Havreflarn Cookies

READY IN: 22minsYIELD: 30 Cookies

INGREDIENTS

  • 8tablespoonsbutter, melted(one stick)
  • 1 12 cupsrolled oats (NOT quick oats)
  • 34 cupsugar (superfine is ok too)
  • 1egg (if using medium eggs, add 1 of an eggshell half of water)
  • 4tablespoonsall-purpose flour, divided
  • 1teaspoonbaking powder (if yours is old, use a little bit more)
  • 12 teaspoonsalt (we use a large pinch of kosher..if using table salt, use 1/4 teaspoon)
  • 1teaspoonvanilla
  • 12 teaspoonalmond extract
  • NUTRITION INFO

    Serving Size: 1 (48) g

    Servings Per Recipe:10

    Calories: 205.7

    Calories from Fat 94 g 46 %

    Total Fat 10.5 g 16 %

    Saturated Fat 6.1 g 30 %

    Cholesterol 43 mg 14 %

    Sodium 241.8 mg 10 %

    Total Carbohydrate25.8 g 8 %

    Dietary Fiber 1.3 g 5 %

    Sugars 15.2 g 60 %

    Protein 2.6 g 5 %

    DIRECTIONS

  • 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 up or down as needed, depending on your tastes and the humidity of the day.Start by adding 2 T, then 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 spoonfulls 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!
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