Swedish Oatmeal Cookies – Havreflarn

1. ) Dissolve the fat.

2) Mix all the ingredients to a smooth dough.

3. ) Use a teaspoon to place small heaps on the baking tray lined with parchment paper. Bake for 5-10 minutes at about 200 °C.

4. ) Roll the thin, still warm soft cookies a little, e.g. over the base of a thick wooden spoon handle or a broomstick covered with aluminum foil, so that they look similar to bent chips.

5. ) Dry the pastry in this semicircular form.

6. ) Drag the melted chocolate over the finished cookies with a fork to make narrow streaks.

Makes 30 cookies Tip for the syrup type: For these cookies do not use the sugar beet syrup, but e.g. the brown sugar cane syrup “Lyle#s Old Fashoned Canesyrup” or the light variety of it “Lyle#s Golden Syrup”).

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