Around the 1850’s Sweden experience wealth and growth with agriculture, manufacturing, and construction. One of the items that was being traded was oats. As the Swedish families wealth grew a new social etiquette developed. A Swedish tradition developed into ladies have coffee parties with a tray of seven cookies (kakor). The social etiquette was to have seven cookies on the tray. If Swedish housewife made less than 7 cookies they were stingy. If they made more than 7 cookies, it appeared the ladies were showing off. The availability of oats it seems natural that it was used as an ingredient with cookies such as the Havreflarn cookies.
One of the new social etiquette were lady coffee parties became part of the way of life. Ladies had to make 7 cookies on a tray. If they made less than 7 cookies they were stingy. If they made more than 7 cookies, it appeared the ladies were showing off.
Havreflarn are traditional Swedish flat crisps cookies based on oat flakes. These are much thinner than the American oatmeal cookies. We truly enjoy the truly buttery chewiness that this cookie offers. This recipe is so simple and only requires 5 ingredients. Most of the ingredients are probably already in your kitchen. I just had to buy the light cream but the rest of the ingredients I already had. So not having to buy special ingredients made it easy for me to make these cookies.
Havre means oats and flarn means flat. These are similar to the cookies that you find in IKEA in the massive size rectangle shaped cardboard boxes that you find in the food section. This version I am trying to do is a traditional version stemming back from the 1800's.
- 1/2 a cup of sugar
- 1/4 cup of flour
- 1/2 a cup of butter
- 3/4 cup of quick cooking oats
- 2 tbsp of light cream
- Preheat oven at 375F
- Grease and flour baking sheets. You want to do this first because the recipe goes quickly.
- Combine in a bowl the oats, sugar and flour.
- Melt butter in a sauce pan.
- Add oat mixture and light cream into the pot and let it cook. Stir constantly. Until mixture starts to bubble.
- Remove from heat and stir briskly.
- Drop teaspoons of the dough onto the baking sheet. About 4 inches apart. If you want to make larger cookies than use a heaping teaspoon for a bigger flatter cookie. To make the cookies flatter you can use the back of a spoon or knife and press the dough down. Do this quickly because the dough will get hard.
- Bake 5 to 6 cookies at a time for about 5 to 6 minutes until golden brown.
- Cool on baking sheet for 2 minutes. Remove carefully with a flipper.
- Place either a glass, mug or rolling pin so these curl and become firm.
- If the cookies become hard before these can be removed from baking sheet, you can place these in the oven to reheat for a few seconds.
The cookies might not have the perfect circle shape. Instead the cookies might have more of a rustic look.
Keeping with Swedish tradition serve these cookies with a tray of seven cookies with coffee. However, these cookies taste great with a glass of milk too.