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I am heading to Ikea on Saturday with some gal pals for a day of browsing, coffee, lunch, browsing and then…. the FOOD HALL!
Something I discovered on my last Ikea trip was these Haverflan Cookies – I know, everybody else knew about these already, I am always slow to discover things!
Haverflan Cookies are light and crisp, cinnamony and almost nutty – without the nuts. They are fabulous with hot frothy coffee, but my poppets loved them with hot milo too!
For me, Ikea is a two hour drive away, so, it is helpful to have this cookie recipe to keep me stocked up on Swedish cookie goodness between visits. These will definitely be a regular in my cookie containers; they are quick to whip up, DELICIOUS and QUICK to whip up.
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Prep Time: 15 minutes
Cooking Time: 8-10 mins per tray
Makes: About 40 cookies
Ingredients
60g butter
1 tbsp glucose syrup
3/4 cup sugar
1 tsp cinnamon
1 cup rolled oats
2 tbsp plain flour
1 tsp baking powder
Method
1. Preheat oven to 190 degrees Celcuius and line several baking sheets with baking paper.
2. Melt the butter and the glucose syrup, stir through the remaining ingredients.
3. Drop small amounts onto the prepared trays with a teaspoon, allow a bit of elbow room for the cookies to expand, a little goes a LONG way!
4. Bake in the oven until until golden brown. Remove from the oven, allow to cool for a few minutes before removing from the tray.
5. Enjoy! These will keep well for 4-5 days in an airtight container (if they last that long!)
Variations
- You don’t have to use the glucose syrup, it just makes them REALLY crisp.
- You could use brown sugar or raw sugar for this recipe
Serving Suggestions
- These would make FABULOUS biscuits for ice-cream sandwiches! YUM!
This recipe was adapted from this one over at mygoodygoodness
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