Best 6 Swedish Oatmeal Lace Recipes

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In the realm of culinary delights, Swedish Oatmeal Lace stands out as a delectable and visually stunning treat. This traditional Scandinavian cookie, also known as Havreflarn, captivates taste buds with its delicate texture, subtle sweetness, and intricate lace-like pattern. Typically prepared during the holiday season, this delectable confection is a staple in Swedish households and a delightful addition to any cookie platter. Our comprehensive guide delves into the art of crafting this delightful treat, providing three enticing variations to cater to diverse preferences. From the classic recipe that embodies the essence of Swedish tradition to exciting interpretations infused with flavors like cardamom and orange zest, we have curated a collection that promises to tantalize your taste buds and transport you to the heart of Swedish culinary heritage.

Here are our top 6 tried and tested recipes!

OATMEAL LACE COOKIES



Oatmeal Lace Cookies image

Provided by Food Network Kitchen

Time 1h30m

Yield 12 cookies

Number Of Ingredients 8

2/3 cup sugar
1 stick unsalted butter
1 cup rolled oats (not instant)
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon beaten egg white
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
  • Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
  • Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.

OATMEAL LACE COOKIES



Oatmeal Lace Cookies image

Crispy, lacy oatmeal cookies. So impressive on a cookie tray.

Provided by Irvin Lin

Categories     Dessert     Baking     Cookie

Time 20m

Yield 24

Number Of Ingredients 7

1/2 cup (115 g or 1 stick) unsalted butter
1 cup (220 g) packed dark brown sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 large egg
1 1/2 cups (170 g) thick-cut rolled oats (or substitute regular rolled oats)

Steps:

  • Preheat the oven to 350F: Line a baking sheet with parchment paper.

Nutrition Facts : Calories 102 kcal, Carbohydrate 14 g, Cholesterol 18 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 33 mg, Sugar 9 g, Fat 4 g, ServingSize 24 cookies, UnsaturatedFat 0 g

OATMEAL-LACE COOKIES (HAVREKNIPLEKAKER)



Oatmeal-Lace Cookies (Havrekniplekaker) image

I found this delicious recipe late one evening when my daughter informed she needed to bring a Norwegian food item for a heritage day pot-luck at her school the NEXT day! I had all the ingredients and the cooking time is so short so this is the one I made for her. I'm so glad I did, these turned out to be very delicious and quite different from 'normal' cookies. The recipe is from Authentic Norwegian Cooking by Astrid Karlsen Scott.

Provided by Hey Jude

Categories     Drop Cookies

Time 22m

Yield 3 dozen

Number Of Ingredients 6

1 cup butter (do not substitute)
1 cup sugar
2/3 cup flour, sifted
1/2 teaspoon salt
2 cups quick-cooking oats
1/4 cup milk

Steps:

  • Heat oven to 375°.
  • Melt butter in saucepan; stir in remaining ingredients, mixing well.
  • Drop by 1/2 teaspoonful about 3 inches apart on a greased and floured cookie sheet.
  • Spread thinly.
  • Bake for 5-7 minutes and WATCH CAREFULLY!
  • Let stand a few minutes before removing from pan.

SWEDISH HAVREFLARN COOKIES



Swedish Havreflarn Cookies image

Swedish / Scandinavian Oatmeal Lace Cookies. Crisp and lovely. I have adapted my recipe from several sources, and adjusted through trial and error. :-)

Provided by bidness44

Categories     Dessert

Time 22m

Yield 30 Cookies, 10 serving(s)

Number Of Ingredients 10

8 tablespoons butter, melted (one stick)
1 1/2 cups rolled oats (NOT quick oats)
1/4 cup almonds, plain. toasted lightly
3/4 cup sugar (superfine is ok too)
1 egg (if using medium eggs, add 1 of an eggshell half of water)
4 tablespoons all-purpose flour, divided
1 teaspoon baking powder (if yours is old, use a little bit more)
1/2 teaspoon salt (we use a large pinch of kosher..if using table salt, use 1/4 teaspoon)
1 teaspoon vanilla
1/2 teaspoon almond extract

Steps:

  • Melt your butter in the microwave or in a small pot on the stove. Set aside.
  • Use your blender or mini-food processor to whirl the oats into small bits. Do not process too long, you don't want powder, just smaller bits.
  • Do the same with the toasted, cooled almonds, or chop very fine manually.
  • Mix the melted butter, oats and almonds till well blended.
  • Whisk egg and sugar together until sugar is dissolved completely and mixture is a smooth yellow color. Add extracts. Mix well. Add butter, oats and almond mixture. Mix well. I like to use a rubber spatula.
  • Whisk 2T flour, baking powder and salt together, add to sugar/oats mixture. Mix until well blended. (Now, adjust Flour as needed, depending on your tastes and the humidity of the day. Start by adding a T at a time until batter is where you want it.) Batter should be relaxed, but NOT runny. Should not be stiff.
  • Using a teaspoon, place small spoonfuls on a SILPAT covered sheet pan. (if you don't have Silpats, use parchment paper, but this works best with Silpats.) Place them well apart, at least 2 inches. On my large pans, I usually place 8 spoonfuls.
  • Place on middle rack in preheated 350°F oven. Set timer for 6 minutes.
  • Rotate pan after 6 mins, then set timer for 1 minute, and check again. Repeat until the edges of each lacy cookie are starting to turn a nice caramel brown, maybe no more than a quarter of an inch in, no more. I usually end up doing no more than 2 minutes. ---Do. Not. Overbake!---.
  • Remove from oven. Put your next prepared cookie sheet into the oven and set the timer.
  • Let this first sheet cool 2 minutes Then, lift entire Silpat with cookies on it off the first cookie sheet and place on cooling rack. In a few minutes you can remove them from the rack and place in your container.
  • Set the hot cookie sheet somewhere to cool off quickly. When you portion out your next batch of cookies, you don't want to be working with a hot cookie sheet.
  • Lather, Rinse, Repeat until you have used up all the dough.
  • NOTE: as the dough sits, the cookies may not expand into the lacy goodies they usually spread into, as the flour and oats absorb the moisture. This may be great if you want a little thicker cookie. However, if you want to maintain the crispy laciness, add a tiny teaspoonful of water to the dough, mixing very well, before portioning it out again.
  • Also, everyone's oven is different. Watch your first batches to fine-tune the temp and timing.
  • This recipe makes about 30 or more cookies, depending on your portion size.
  • Enjoy!

Nutrition Facts : Calories 226.2, Fat 12.3, SaturatedFat 6.3, Cholesterol 43, Sodium 253.5, Carbohydrate 26.5, Fiber 1.7, Sugar 15.4, Protein 3.4

GRANDMA KRAUSE'S COCONUT COOKIES



Grandma Krause's Coconut Cookies image

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL-LACE COOKIES



Oatmeal-Lace Cookies image

Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 25 3-inch cookies

Number Of Ingredients 7

1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten

Steps:

  • Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
  • In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
  • Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.

Tips:

  • Use fresh, high-quality oats. This will help ensure that your oatmeal lace cookies turn out light and fluffy.
  • Make sure your butter is at room temperature. This will help it cream together with the sugar and eggs more easily.
  • Don't overmix the batter. Overmixing can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies at a low temperature. This will help them to spread out and become crispy.
  • Let the cookies cool completely before enjoying them. This will help them to set and become even more delicious.

Conclusion:

Swedish oatmeal lace cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual afternoon snack to a festive holiday gathering. With their delicate lace-like texture and sweet, buttery flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give Swedish oatmeal lace cookies a try. You won't be disappointed!

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