“Here is a recipe of Swedish 'havreflarn.'” - by FRIDA
Original recipe yields 2 -3 dozen
- Preheat the oven to 425 degrees F (225 degrees C).
- Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down.
- 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.
- 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.
Amount Per Serving (36 total)
- 43 cal
- 2.1 g
- 5.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I made these when I lived in Sweden. I would serve them with ice cream or whipped cream. Great Recipe..." See more"
"Yummy - I used one heaped TS of ground almonds instead of the bitter almonds. I only got 20 cookies out of this recipe...." See more"
"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 ..." See moreis right for them. They can burn easy. I used the smallest cookie scoop and got 36 cookies."
Swedish Oatmeal Lace
No Bake Chocolate Cookies I
Just swipe to see more like this.