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.


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 Swedish Crispbread – knäckebröd

Recently my daughter Heidi and I have been exploring different types of crispbread recipes and the history of crispbread.  Crispbread has a fascinating history tracing back to 500 A.D. from central Sweden.  The tradition back in 500 A.D. was to make round wafers with a whole in the center.  The wafers were dried on a stick under a roof.

Crispbread on a stick
Crispbread on a stick

About 500 years ago, traditional crispbread was invented as the way we know it with ingredients of wholemeal rye flour, salt and water.

Rolling pins were not invented in the Nordic countries.  In many countries, homemade wooden rolling pins were made for the household in order to roll and flatten out the bread.  Over time rolling pins were developed and designed for different purposes.  In Leksand, Sweden it became the center of making various handcrafted items such as wooden rolling pins during the early industrialization.  As well Leksand, Sweden is famous for making Swedish crispbread too.

Heidi purchased for me a Swedish deep notched wooden rolling pin called Kruskavel to make the traditional Swedish crispbread. This deep notched rolling pin scores rye or oat bread dough to make knäckebröds, or Swedish hardtack.

Swedish deep notched rolling pin
A Swedish deep notched rolling pin.

There two types of Kruskavels used to make the Swedish crispbread.  One type of rolling pin has flat knobs and the other has pointier knobs. The type Heidi purchased has the pointy knobs which is better to use for crispbread which is in the photos. This type of wooden rolling pin makes it easy to make a pattern on the dough.

Swedish deep notched rolling pin
Deep notches on the Swedish rolling pin.

As well the deep notches on the Swedish rolling pin keeps the bread from rising.  This creates a thin and crispy Swedish crispbread “knäckebröd”.   A flat crispbread is easy to stack and store too.

Stacking crisp bread
Stacking the large circular crisp bread on a plate.

However if you don’t have this special rolling pin you can easily use a fork to create a pattern too.

Swedish crispbread ingredients
Swedish Crispbread ingredients.


1 cup whipping cream
1/2 cup water
2 1/2 cups wholewheat rye flour
2 1/2 cups wheat flour
1 tsp salt
1 1/2 tsp instant dried yeast

Crispbread toppings.
Crispbread toppings.

Crispbread Toppings:
1 tsp salt
1 tsp sesame seeds
1 tsp caraway seeds

❄️Here is our recipe video for additional instructions. For notifications of our video release click on the bell (lower left of the video) when you open up the video.

1. Heat the cream and water together until warm to the touch.

Water and cream in a pot.
Water and cream in a pot.

2. Mix the flour and salt in a large bowl. Add the yeast and stir.
3. Add the water mixture into the flour mixture.  Mix everything together to form a dough.

Mix flour mixture with warm water mixture.
Mix flour mixture with warm water mixture.

4. Knead the dough for 2-3 minutes.
5. Place the large ball of dough in a bowl, cover bowl with a cloth and leave the bowl somewhere warm for 20-30 minutes.

Cover the dough with a towel.
Cover the dough with a towel.

6. Preheat the oven to 450F.
7. Next roll the dough out using an ordinary rolling pin. Roll out a thin as possible circle, 8-10 inches in diameter.  Use a plate to cut out a perfect circle.

Use a plate to cut out a perfect circle
Use a plate to cut out a perfect circle.

8. Sprinkle on top of the dough with the salt, sesame seeds and cumin seeds.
9. Roll again the dough with the Swedish wooden rolling pin.  This will help the topping stick to the dough too.

Roll Swedish rolling pin over the dough.
Roll Swedish rolling pin over the dough.

If you do not have the Sweden rolling pin, you can make a pattern on the surface using a fork.

Prick the dough with a fork.
Prick the dough with a fork.

10. Bake at a degree of 450 F for 4 to 5 minutes.
11. Take the crispbread out of the oven.  Flip the bread to bake the other side.

Flip crispbread.
Flip crispbread.

Then bake the crispbread for 2 to 3 more minutes.

Serve these thin and crispy Swedish crispbreads “knäckebröd”with butter, cheese, or any savory spread.  🍽️

❄️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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Strawberry Ricotta Cheese Crispbread with Honey & Almonds – Knäckebröd

Did you know that knäckebröd was invented in Sweden around 500 AD? In the 1800’s, crispbread became common to serve in the Nordic households.  In the Nordic countries Crisp bread is known as

  • Danish: knækbrød
  • Norwegian: knekkebrød
  • Finnish: näkkileipä
  • Icelandic: hrökkbrauð
  • Faroese: knekkbreyð
  • Swedish: knäckebröd, spisbröd, hårdbröd

Traditionally, crispbread is made of wholemeal rye flour, salt and water. There are many other kinds of crispbread including with wheat flour, spices, seeds and grains.  As well there are different thicknesses and shapes of crispbreads.

With my Danish family, we always have crispbread (in Danish knækbrød) in a kitchen cabinet.. It make sense as the crispbread can stay fresh for a long time. Traditionally, we have crispbread with a slice of cheese or jam for breakfast, lunch or snack.

Here is a modern way of serving crispbread almost like a fruit pizza. Cool ricotta cheese spread over a simple crispbread with fresh sliced strawberries and drizzled honey! Delicious to eat on a warm day.

Strawberry Ricotta Cheese Crispbread with Honey & Almonds Recipe

  • crispbread
  • ricotta cheese
  • strawberries
  • honey
  • sliced almonds
  1. First wash and remove the stems fresh strawberries.  Slice the strawberries in a vertical cut so it is long slice.
  2. Arrange crispbread into a circle. If you have rectangle crispbread then arrange the crispbread in a large rectangle. I like to have the circles or bumps on the crispbread facing up when arranging it.

    arrange crispbread in circle
    Arrange the triangle pieces of crispbread into a circle like a pizza.
  3. Add a tablespoon of ricotta cheese on each crispbread.

    crispbread ricotta cheese
    Place a tablespoon of ricotta cheese onto the crispbread.
  4. Ricotta cheese is easy and smooth to spread across the crispbread. Keep adding more ricotta cheese until all the crispbreads are completely covered.

    Spread ricotta cheese on the crispbread.
    Spread ricotta cheese on the crispbread.
  5. Top the crispbread with sliced strawberries.  Arrange the sliced strawberries as a circular pattern over the ricotta cheese.

    Arrange strawberries on crispbread.
    Arrange sliced strawberries on crispbread.
  6. Drizzle honey over the sliced strawberries.

    drizzle honey
    Drizzle honey over the strawberries.
  7. Sprinkle with almonds.

    sprinkle almonds
    Sprinkle sliced almonds over the sliced strawberries.
  8. Add mint leaves in the center for garnish.

Fresh sliced strawberries over ricotta cheese on crispbread is so refreshing especially during the summer. Love this no-bake style fruit pizza. The honey and sliced almonds gives an extra layer of sweetness and crunchiness too.

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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How To Make Swedish Cold Poached Salmon for Midsummer – Kall inkokt lax

Early in the summer, I usually get pansies.  Pansies is one of the first signs that Midsummer is around the corner. The colors are so beautiful and pop in my yard. So I have to get pansies. Then, I usually start planting seeds for other summer flowers such as Bachelor button, morning glory and marigolds. As well my perennial flowers starts appearing in my yard too.  So I usually have a nice assortment of flowers by the time we celebrate Midsummer.

Midsummer usually involves picking flowers in my yard, enjoying the warmer weather and eating great Swedish food with my family and friends.  This Cold Poached Salmon (Kall inkokt lax) is a Swedish classic for midsummer celebrations that is easy to prepare. This simple summer dish is perfect for picnics and outdoor dining as well.

Swedish Cold Poach Salmon Recipe:

Cold salmon ingredients
Ingredients to make the Swedish Cold Salmon


  • 2 salmon fillet
  • 6 cups of water
  • 1 tablespoon of salt
  • 3 tablespoons of white wine vinegar
  • 6 peppercorns
  • 1 lemon, sliced
  • 1 white small onion, peeled and chopped
  • 6 pieces of dill
  • 1 star anise
  • 2 bay leaves
    optional: add chopped carrots

See our recipe video to see how Karen Grete prepares the cold poached salmon dinner.


  1. Fill a big pot of 6 cups of water.
  2. Place all the marinade ingredients (salt, white wine vinegar, peppercorn peppers, lemon slices, chopped white onion, dill, star anise, bay leaves) in a large pot.

    cooking salmon in a pot
    Preparing the marinade in a large pot.
  3. Boil for 5 minutes.
  4. Keep the salmon as one piece. Leaving the skin on the fish makes
    it easier to remove the salmon from the pan in one piece.
  5. Scoring the skin enables the flavors to penetrate the fish.
  6. Put each salmon in the pot.
  7. Return to boil for 1 minute. Then turn off the heat.

    boiling salmon in the pot
    Boiling the salmon in the marinade.
  8. When cold enough, transfer to the fridge and leave to cool overnight.
  9. Then remove the salmon from the pot and let it drain a bit before
  10. Make sure to have already prepare the Swedish dill mayonnaise sauce. https://youtu.be/DEUH9bsI9Bw

On a plate place the cold salmon with summer potatoes a dallop of Swedish dill mayonnaise sauce and lemon.   I really enjoy asparagus which as a side dish but you could pick any summer vegetable or even a salad.

serving salmon on a plate
Enjoy the cold salmon dinner with fresh dill mayonnaise, summer potatoes, and a slice of lemon.

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

purple pansies
Purple pansies in the yard are the first sign of summer is here.
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How To Make Easy Norwegian Potato Soup – Potetsuppe

In the 1750’s, potatoes arrived in Norway. The Priests early on appreciated potatoes in Norway.  The Priests discovered how healthy the potato as it helped people that were sick because of the vitamin C.  As well it was easy to grow potatoes in the Norwegian soil.  The Priests spread the message the importance of eating potatoes from the pulpit.  This how the “Potato Priests” arose.

Here is a simple Norwegian potato soup to make which only has 7 basic ingredients.

Norwegian potato soup ingredients

  • 4 potatoes, peel & sliced
  • 1 larged chopped onion
  • 2 cups of milk
  • 2 tablespoons of butter
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • chopped parsley for garnish

See our recipe video to see how Karen Grete makes the Norwegian Potato Soup.


  1. Put sliced potatoes and chopped onion in a heavy 2-quart saucepan.
  2. Add salt
  3. Bring to boil
  4. Cook for 15 to 20 minutes,
  5. Cover with a lid
  6. Cook until potatoes are soft.
  7. Mashed potatoes and onions.
  8. Add milk, butter and pepper.
  9. Return to the heat and add milk, slowly, stirring continuously.
  10. Garnish with parsley.

This soup can be adjusted easily to add additional flavors such as chopped bacon or other herbs too.  As well you might like fresh ground pepper according to your taste too.

bowl of warm potato soup with parsley

I like to serve the Norwegian Potato Soupwarm with a slice of rye bread. cd211-photos2brye2bbread252c2bbrunsviger2b005blog

This is a simple recipe with just a few basic ingredients.  Perfect to make when you don’t have much in the refrigerator. Especially if it is cold outside and you don’t feel like running to the grocery store to buy groceries, this is a perfect soup recipe to make.


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How to Make Danish Caramel Pudding – Karamelbudding

Over the years it became in fashion to make various cold puddings including this delicious Danish caramel pudding in Denmark.  This old fashioned Danish dessert dates back to the 1700’s in Denmark.  In the very old Danish cookbooks the dessert was referenced as “Brændt Craim” or Burnt Cream.  In the 1800’s, the dessert was referred to as Karamelbudding or Caramel Pudding in the Danish cookbooks. It is interesting to see that the name was updated over the years.

When I was growing up in Denmark, this delicious dessert was very common to serve. The Danish Caramel Pudding was written in cookbooks, served in restaurants and made in Danish homes. My guess because once refrigeration was in homes and restaurants then it was easy to make this dessert. Prior to the refrigerators Danes used iced-boxes which was a big wooden box with a metal clad and a big cube of ice.  So dairy was delivered daily from milkmen.

Below is a traditional way to make the Danish Caramel Pudding.


  • 2 cups of light cream
  • 4 Eggs and 1 egg yolk
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 cup of sugar
  • 1/4 cup of water
  • whipped cream for decoration
  • almonds for decoration
  • fresh mint & red currants for garnish

See our YouTube video for recipe instructions.

I remember my mom making this traditional Danish dessert in the kitchen.  My mother made the caramel pudding in advanced either the night before or early in the morning. This is because the dessert has to cool down before serving.  So I suggest that you give yourself enough time to make this dessert.


Make the caramel first in the pan.

  1. Pour both the sugar and add the 1/4 cup of water into the frying pan. Keep stirring the sugar to avoid the sugar from burning. Keep the stove at the lowest temperature. As soon as the sauce starts browning and melted sugar reaches a nice amber color, turn off the stove.
  2. Next heat up either a mold, cake pan or a bundt pan so it is warm.  I am using a bundt pan because traditionally this pudding has center for the whipped cream.
  3. Recommend to use your oven mitts and pour the warm caramel into the warm mold. Swirl the mold. Tilt the mold to coat the bottom and sides evenly.
  4. Set the mold aside.  The caramel will harden while we make the custard.

Next make the custard

  1. Preheat oven at 325F.
  2. Pour the cream into a pot. Mix in the sugar. Add the vanilla to the cream.
  3. Next add the 4 eggs with the egg yolk in the same bowl. Whip the egg yolk and eggs. Add the warm cream into the eggs a little at a time. If you pour the cream into the eggs too quickly, the eggs will curdle!
  4. Pour the cream egg mixture into the cooled down mold.
  5. Fill a roasting pan up with water & up to about 1/3 of the mold. Place mold in the water bath. Cover the mold with parchment paper.
  6. Bake for 45 minutes.
  7. If you have time, let it cool and stick in the fridge overnight.
  8. Turn the mold carefully upside-down on a plate. Allow the dessert to cool down to room temperature.
  9. Serve chilled. Before serving the pudding decorate with almonds.


Before serving add in center whipped cream, red currents, mint leaf. If your pudding does not have a center for the whipped cream, do not worry. Just add the whipped cream on top of the pudding.  Or let your guests add whipped cream on their plate if need be.  It still tastes good.


If you do not have much time to cool down the dessert, it does taste good warm too.  But traditionally this Danish dessert is served cold.

Serve with a glass of milk, tea or coffee.  Skål! This is a delicious cool dessert to enjoy.

❄️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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