Swedish Havreflarn is another one of my favorite cookies; they are crispy oatmeal cookies with an almost caramelized taste.
These cookies are often seen at the Ikea store, I fill my recipe with dark chocolate.
I serve these along with an easy recipe for raspberry ice cream that is made with a delicious and easy raspberry puree, it is just heavenly.
Swedish Havreflan Oatmeal Cookies with Chocolate
INGREDIENTS
For the cookie:
- 7/8 cup (200 grams) unsalted butter
- 2/3 cup (150 grams) sugar
- 2 ½ cups (250 grams) oatmeal
- ¼ cup + 1 teaspoon (38 grams) all-purpose flour
- ½ teaspoon (4 grams) baking soda
- 1 tablespoon (15 grams) egg whites
For the Filling:
- 1 cup (175 grams) dark chocolate
- 1 tablespoon coconut oil
INSTRUCTIONS
- Preheat oven to 180C/350F.
- Line two baking trays with parchment, if you will be using a non-stick baking sheet, there is no need for parchment paper.
- In a large mixing bowl, add all the ingredients, mix until combined until it forms a cookie dough.
- Form small balls about 1 teaspoon and leave just over an inch on all sides for spreading on your baking trays
- Bake for 10-12 minutes until golden.
- Allow to cool on the tray for five minutes and then cool on a rack where they will crisp up even further.
- Melt the chocolate in a microwave with coconut oil or other flavorless oil.
- Add 1-2 teaspoons chocolate on one cookie and sandwich two halves together with the melted chocolate.
I love using silicone molds whenever I make ice-cream it is perfect to serve when you have guest over for dinner in the summertime, serve it with a delicious Swedish cookie and you will certainty impress your guest with an unique ice cream design!
Homemade Raspberry Ice Cream
INGREDIENTS
For the Raspberry Puree:
- ¼ cup (50 grams) sugar
- ¼ cup (50 grams) water
- ½ teaspoon (2.5 ml) vanilla extract
- 8 ounces (250g) raspberries
- ½ lemon juice
For the Raspberry Ice Cream:
- 2 ½ cup (500 ml) cold heavy cream
- ¾ - 1 cup (200- 250 grams) cold sweet condensed milk, amount depending on the amount of sweetness you like
- 1 teaspoon vanilla bean paste, optional
- 1 cup raspberry puree
INSTRUCTIONS
For the Raspberry Puree:
- In a small saucepan bring sugar, water and vanilla extract to a boil.
- In a blender, add raspberries, syrup and 1/2 lemon juice and blend until smooth,
- Let cool completely.
For the Raspberry Ice Cream:
- In a large bowl, whip the heavy cream and vanilla bean paste until almost fluffy.
- Add the sweet condensed milk and raspberry puree and combine.
- pour the ice cream mixture into your silicon mold container or any other ice cream container,
- Freeze, until firm about 5 hours.
- Pop, the ice creams out of the silicon mold and serve right away with the Swedish havreflarn.
