Havreflarn (Swedish Oatmeal Cookies)

    21 min

    These oatmeal cookies are classics from Sweden, where they are eaten throughout the year. They taste fantastic with coffee or tea. They're much thinner and crisper than the American variety of oatmeal cookies.

    4 people made this

    Serves: 20 

    • 35g butter
    • 85g porridge oats
    • 100g caster sugar
    • 1 egg, beaten
    • 1 heaped tablespoon ground almonds
    • 1 heaped tablespoon plain flour
    • 1 level teaspoon baking powder

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Preheat oven to 220 C / Gas 7 and grease two or three baking trays.
    2. Melt butter and immediately pour over the oats and mix. Allow mixture to cool.
    3. Mix the sugar, lightly beaten egg and almonds into the cooled oats. Mix the flour with baking powder and fold in well.
    4. Spoon the mixture onto the baking trays in small heaps spaced well apart. The cookies will spread a lot, so make sure they're well spaced.
    5. Bake in preheated oven for about 6 minutes. Leave to cool and gently loosen from the baking tray with a spatula.
    6. You have to wait for the right moment to remove the cookies from the tray - when they're not too soft, but not too hard. Cool on a wire rack.

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    Reviews in English (1)


    Nice tasting biscuit. If you use a large egg it's best to add two more tablespoons of almond meal.  -  19 Jan 2012  (Review from Allrecipes AU | NZ)