Havreflarn med Smörkräm (Oat Crisps with Buttercream) Recipe
Ingredients:
For the Havreflarn (Oat Crisps):
- 100g (1 cup) rolled oats
- 75g (⅓ cup) unsalted butter
- 75g (⅓ cup) granulated sugar
- 1 tablespoon light corn syrup or golden syrup
- 1 tablespoon all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the Smörkräm (Buttercream):
- 100g (½ cup) unsalted butter, softened
- 200g (1¾ cups) powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
Step 1: Prepare the Havreflarn (Oat Crisps)
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone mat.
- Melt the Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar and light corn syrup. Mix until well combined.
- Combine the Dry Ingredients: In a separate bowl, mix the oats, flour, baking powder, and salt. Add the dry ingredients to the butter mixture, stirring until everything is combined.
- Add Vanilla: Stir in the vanilla extract, blending it thoroughly into the mixture.
- Shape the Cookies: Drop small teaspoon-sized mounds of the oat mixture onto the prepared baking sheet, spacing them well apart (about 2 inches/5 cm) as they will spread during baking.
- Bake the Havreflarn: Bake for 6-8 minutes or until the edges are golden brown. Keep a close eye on them, as they can go from perfectly baked to burnt quickly.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. The cookies will crisp up as they cool.
Step 2: Prepare the Smörkräm (Buttercream)
- Whip the Butter: In a mixing bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add the Powdered Sugar: Gradually add the powdered sugar, beating continuously. Start at a low speed to avoid a sugar cloud, then increase the speed as the sugar is incorporated.
- Cream and Vanilla: Add the heavy cream (or milk) and vanilla extract. Continue to beat the mixture until it’s light and fluffy. If the buttercream is too thick, you can add a little more cream to reach your desired consistency. If it’s too thin, add more powdered sugar.
- Season with Salt: Add a pinch of salt to balance the sweetness. Taste and adjust as needed.
Step 3: Assemble the Havreflarn med Smörkräm
- Pair the Cookies: Once the oat crisps have cooled completely, pair them up by size and shape.
- Fill with Buttercream: Take a small spoonful of the smörkräm and spread it onto the flat side of one cookie. Sandwich it with the flat side of another cookie. Repeat this process with the rest of the cookies.
- Chill (Optional): You can place the assembled cookies in the fridge for 15-20 minutes to firm up the buttercream, but this step is optional if you prefer to serve them at room temperature.
Step 4: Serve and Enjoy!
Your Havreflarn med Smörkräm are now ready to enjoy! These crispy oat cookies with a rich, smooth buttercream filling are perfect for afternoon tea, a cozy dessert, or even as a sweet snack. The contrast of the delicate, crunchy cookies with the creamy, sweet buttercream is simply irresistible.
Tips and Variations:
- Chocolate Dipped Havreflarn: For an extra treat, you can dip half of each havreflarn in melted chocolate. Dark or milk chocolate works beautifully and adds a touch of decadence. Let the chocolate set before adding the buttercream.
- Citrus Twist: Add a bit of lemon or orange zest to the buttercream for a refreshing citrus flavor. This pairs especially well with the caramel-like taste of the oat crisps.
- Spice it Up: For a fall-inspired version, you can add a pinch of cinnamon or nutmeg to the oat mixture. This adds warmth and depth to the flavor.
- Storage: Havreflarn med Smörkräm can be stored in an airtight container for up to 4 days. If you plan to store them for longer, you can refrigerate them, but it’s best to let them come to room temperature before serving for the optimal texture.
- Make Ahead: You can bake the havreflarn in advance and store them in an airtight container. Prepare the smörkräm and assemble the cookies the day you plan to serve them for the freshest taste.
Nutritional Information (Per Cookie, Approximate):
- Calories: 150
- Fat: 9g
- Carbohydrates: 18g
- Protein: 1.5g
- Sugar: 13g
Final Thoughts:
Havreflarn med Smörkräm is a delightful Swedish-inspired cookie that brings together the comforting flavor of oats and the indulgence of creamy buttercream. The cookies are light and crisp, offering a wonderful contrast to the rich filling. Whether you’re making them for a special occasion or just for fun, they’re sure to be a hit with friends and family.
Feel free to experiment with the buttercream flavors, add-ins, or even the shape of the cookies. This recipe is versatile and can be adapted to suit your tastes and preferences, making it a beloved treat in any household.