Swedish Oat Crisps (Havreflarn)

As I mentioned in the Swedish Cardamom Rolls recipe post, in Sweden it's tradition to have "fika" time, which is the "coffee & cake time" in-between the three main daily meals. Swedes, just like the Dutch, like to do a lot of snacking of cookies and pastries throughout the day along with coffee or tea. Especially during those long, dark, cold winter days. 

However, there's also another term that is typical Swedish and it's "kafferep". This tradition began in the 19th century and it's when ladies-only get together to "fika" and gossip, and usually with one main etiquette rule or custom: There must be AT LEAST 7 kinds of cookies ("sju sorters kakor") served, besides the buns, pastries, cakes and sponge cakes. Come to think of it, it's actually like a "smörgåsbord" of desserts! According to some, the hostess was considered stingy if she served less than seven kinds of cookies, and a snob if she served more. The concept actually led to the creation of the famous Swedish recipe book in 1945 called Sju Sorters Kakor (I think my sister Anna still has our grandmother's original copy). 

There are many suggestions regarding which cookies are a must, and apparently, the oat crisp ("havreflarn" in Swedish) is not usually one of them. But I strongly object, as it's one of my absolute favourite cookies. They are so DANGEROUSLY, DELICATELY DELICIOUS and they remind me of my grandmother who used to make them all the time. I have a few other favourite Swedish cookie recipes to share, but will keep them for future posts, just to keep you all in suspense.

Enjoy! 

💗Helena

Ingredients (Approx. 30-35 cookies):

• 2 dl (200 ml) oats
• 1 dl (100 ml) sugar
• ¼ dl (25 ml) syrup
• 100 grams unsalted butter, melted
• 2 tablespoons whipping cream
• 1 dl (100 ml) all-purpose flour
• ½ teaspoon baking powder
• Some recipes include 1 egg (I did not use it this time) 
  
  
  

Directions:

1. Pre-heat oven to 175°C on the convection setting.
2. Melt the butter.
3. Mix together all the ingredients. 
   
   
   
4. On baking sheets lined with parchment paper, place teaspoonfuls of the mixture, allowing ample room between the batter for spreading during baking. 
   
   
   
5. Bake in the middle of the oven for 7-8 minutes until well-spread and starting to turn golden brown. 
   
   
   
6. Let the cookies cool a few minutes on the baking sheet until removing them. Transfer to a cooling rack for another few minutes. 
   

   
   
7. If you want them to have a sort of bent shape, then transfer them to a cylinder shaped object, such as a rolling pin. 
   

   
   

   
   
   
   
8. They're now ready to serve at your "kafferep"!