Swedish Havreflarn
Thin, crisp Swedish oat cookies with a light caramel note from golden syrup.
Preparation: 15 min · Cooking: 14 min · Total: 39 min · 9 servings
Ingredients
- 35 g rolled oats — plain, uncooked; use certified gluten-free oats only with a gluten-free flour adaptation
- 75 g butter — for melting
- 85 g granulated sugar — for the batter
- 60 g plain wheat flour — weighed; not 600 g
- 30 ml golden syrup — light golden syrup
- 30 ml whipping cream — 30 ml; keep refrigerated until use
- 1 g baking powder — about ¼ teaspoon
Instructions
Preheat and line the trays
Preheat the oven to 175°C conventional (160°C fan) with a rack in the middle. Line two baking trays with parchment so the thin cookies release cleanly.
Melt butter and stir in liquids
Melt 75 g butter gently in a small saucepan over low heat; remove from heat. Stir in 30 ml whipping cream and 30 ml golden syrup until evenly combined; do not boil.
Make the oat batter
Add 35 g rolled oats, 60 g plain wheat flour, 85 g granulated sugar and 1 g baking powder to the saucepan. Stir until no dry flour remains and the batter is evenly mixed.
Bake the oat crisps
Drop 18 equal small spoonfuls of batter, about 18 g each, onto the two lined trays, leaving at least 8 cm between them because they spread. Bake one tray at a time on the middle rack at 175°C conventional (160°C fan) for 5–7 minutes per tray; start checking at 5 minutes and restart the timer for the second tray. Remove when each cookie is golden brown and bubbling lightly.
Golden-brown edges, gentle bubbling in the oven, crisp after cooling.
Bake each tray of oat crisps: 300 seconds
Let them firm on the trays
Leave each baked tray untouched for about 5 minutes until the cookies firm enough to lift. Hot syrup can burn, so do not touch the cookies while bubbling.
Cool and check crispness
Transfer the set cookies carefully to a wire rack and let them cool another 5 minutes. They should turn crisp as they cool, with evenly golden edges rather than blackened patches.
Golden-brown edges, gentle bubbling in the oven, crisp after cooling.
Serve and store
Serve two cooled cookies per person for nine people. Contains milk and wheat; oats may have gluten cross-contact. Once fully cool, keep the cookies dry in an airtight container.
Tips
- Space the spoonfuls at least 8 cm apart because the batter spreads into thin discs.
Common mistakes
- Do not bake for 32 minutes; thin flarn can burn in only a few extra minutes.
Substitutions
- Light agave syrup can replace the 30 ml golden syrup, but the colour and caramel taste may differ.
Storage
Cool completely, then keep dry in an airtight tin at cool room temperature for up to 5 days. Separate layers with parchment.
Reheating
No reheating needed; serve at room temperature. If softened, briefly crisp in a low oven and cool fully before eating, watching closely to prevent burning.
About this recipe
Havreflarn are thin, crisp Swedish oat cookies often served with coffee. The batter spreads during baking, then firms as it cools.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.