Havrekakor (Swedish Oat Biscuits)
I’ve always wanted to bake Havrekakor (Swedish Oat Biscuits), and I don’t know why it took me so because they’re incredibly easy to make. I followed this recipe (i svenska!), and all it takes is four ingredients, a quarter of an hour, and you’re in for a tasty fika!
Ingredients (makes 20 biscuits):
140 grams/5 ounces unsalted butter, at room temperature
85 grams/3 ounces caster sugar
160 grams/5.65 ounces rolled oats
80 grams/2.80 ounces plain flour
Preheat oven to 180°C/°F.
In a large bowl, cream softened butter with caster sugar with a wooden spoon, until smooth, pale yellow and fluffy.
In a smaller bowl, combine rolled oats and flour; give a good stir.
Gradually stir oat and flour mixture into creamed butter and sugar, until a ball forms, and no spec of flour remains. Divide dough into 20 roughly equal pieces, and roll each into a ball. Flatten each dough ball gently with your fingers, and place onto prepared baking tray, spacing them apart.
Then, press each biscuit with a fork, to further flatten. Place in the middle of the oven, and bake, at 180°C/°F, for 12 to 15 minutes, until a nice golden brown colour. Remove from the oven, and let cool completely.
Enjoy Havrekakor with a cup of coffee or tea!
