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Havreflarn

Havreflarn

FRIDA

FRIDA

Here is a recipe of Swedish 'havreflarn.'

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (225 degrees C).
  2. Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down.
  3. Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough.
  4. Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool.
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Reviews

Sandra H.
10

Sandra H.

1/30/2006

I made these when I lived in Sweden. I would serve them with ice cream or whipped cream. Great Recipe

barbara
6

barbara

3/1/2010

Yummy - I used one heaped TS of ground almonds instead of the bitter almonds. I only got 20 cookies out of this recipe.

virginia
1

virginia

3/14/2013

I love these little cookies, They are so simple to make and super fast. I did substitute pecans instead of the almonds. You really do need to watch the first batch to be sure your oven temp and time is right for them. They can burn easy. I used the smallest cookie scoop and got 36 cookies.

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