Swedish Oat Crisp Cookies

Swedish Oat Crisps – Havreflarn

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.

Swedish cookies on a cookie tray

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.

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The cookies might not have the perfect circle shape. Instead the cookies might have more of a  rustic look.Swedish Havreflarn cookies on a tray

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.

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How To Make Easy Swedish Raspberry Cave Cookies ☕ Hallongrottor

SWEDISH RASPBERRY CAVES2

In the 1800’s, ladies in Sweden had coffee parties or in Swedish “kafferep”. It was a must at the coffee parties to have a cookie plate of 7 or more “småkakor” (little cookies) to serve the guests. The Swedish Raspberry Cave Cookies “Hallongrottor ” was one of the cookies to make. The Raspberry Cave Cookies are still very popular in Sweden.

There are all sorts of Swedish Raspberry Cave cookie recipes to try. A typical Swedish Raspberry Cave Cookie has a vanilla flavor with a raspberry preserve center. Typically the vanilla ingredient is either of vanilla sugar or ½ vanilla pod + 1 tsp sugar. As well the preserve is many times made of raspberry or lingonberry too.

Here our Raspberry Cave cookie recipe has 6 easy to find ingredients. It is a really fast and easy recipe to make. I usually have the two sticks of butter out on the counter when I start making the recipe. That way the butter is slightly soften and easier to work with when mixing it into the flour mixture. As well I used vanilla extract because I happen to have this in my kitchen cabinet. However vanilla sugar is very common to use too. In the future, we hope to make several other Swedish Raspberry Cave Cookie recipes with a variation of ingredients. We hope you like this simple version! 😀

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Swedish Raspberry Cave Cookie Recipe – Hallongrottor
🍪 Ingredients 🍪
2 sticks (226 G) butter / smör
2 cups of flour /mjöl
1 teaspoon of baking powder / bakpulver
1/2 a cup of sugar / socker
1 teaspoon of vanilla extract or vanilla sugar/ vaniljsocker
raspberry preserves / hallonsylt

Instruction:
-Preheat oven at 400°F / 200 grader
-Have 2 sticks of butter (which is the equivalent of 226 grams or 8 oz or 1 cup of butter) out on the counter so it softens up slightly and will be easier to work with.
-Mix flour, sugar, vanilla and baking powder together in a bowl. 🥄
-Cut the 2 sticks of soften butter into chunks and add to dry ingredients. Mix well using your fingers or a pastry cutter.
-Roll the dough into logs. Cut the logs into even slices.
-Roll each slice into a ball and place on a baking tray.
-Using your finger press into each ball.
-Fill each cookie with a teaspoon of raspberry preserves / hallonsylt
-Bake for 12- 15 minutes.

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-Let the cookies cool on a rack.

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-Serve with coffee, tea or even a glass of milk. ☕ 🍴 🎈

 

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How to Make Swedish Rhubarb Crumble ☀ Rabarberpaj

This time of the year, I think about what to make for midsummer celebrations.  Midsummer celebrations is an important Nordic tradition and a lot of people look forward to attending.  We have a tradition in my family to have dinner at our house, go to the beach, build a bonfire, bake bread on a stick and sing Danish songs.

So, I decided to make a Swedish Rhubarb Crumble for dessert because you can make it for a lot of people.  As well I saw so much rhubarb in the grocery stores lately that I thought it was an easy decision to make this delicious dessert.  The great thing is people can decide how much they want to scoop out from the pan.

What makes this dessert Swedish from what I understand is the flour and oatmeal combination.  Just make sure to buy the correct rolled oats and not the quick or 5 minutes oatmeal.  Otherwise the dessert won’t taste correct.

How to Make Swedish Rhubarb Crumble  ☀ Rabarberpaj
🌸 Ingredients 🌸
Rhubarb filling:

  • 6 cups of rhubarb, chopped into 3/4-inch chunks
  • 1 cup of granulated sugar 
  • 4 teaspoons cornstarch 
  • 2 teaspoons of cinnamon (for extra cinnamon flavor)

Rhubarb Filling instructions:

  1. Put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together.
  2. Transfer the rhubarb into a prepared buttered 8-inch ovenproof dish. 
  3. Spread and pack the fruit down well. Then set the pan aside.

For crumble topping:

  • 1 1/3 cup light brown sugar 
  • 1 1/3 cup of all-purpose flour
  • 20 tablespoons softened unsalted butter 
  • 2 cups oats 
  • 2 teaspoon ground cinnamon 

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Add sliced butter,  flour and light brown sugar together in a large bowl. Rub everything together with your fingertips, making sure that there are a few pea-sized lumps of butter left. 
  3. Mix oats, cinnamon almond slices into a medium bowl.
  4. Stir in the oats mixture into the large bowl and mix well. 
  5. Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
  6. Crumble the mixture loosely over the rhubarb filling so you can still see the rhubarb mixture underneath. (You might not need it all.)
  7. Bake for 30 minutes, until the fruit is soft and the crumble is golden brown on top.
  8. Set aside to rest for 5 to 10 minutes before serving.
  9. Best to serve warm or hot and eaten the same day. 🥄 Delicious with a cup of coffee, tea or a glass of milk. ☕

I like to decorate the tables with the flowers to create a midsummer feel.  As well, always like to use my summer dishes and floral placemats and runners too.  Especially since we only have several months to enjoy these during the year!

The Swedish Rhubarb crumble goes well with vanilla ice cream or whipped.Traditionally rabarberpaj is served with vaniljsås (vanilla sauce). I plan to make the sauce another day for you all.   😀   🎈

❄️We hope you enjoyed our video and recipe!  ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

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