weekend baking - danish oat cookies

Friday, 5 June 2015

It's been a while since I've shared any baking here on the blog, or even done much baking at all. I've had the brilliant idea to make a family recipe book of 52 of our favourite baked goodies. Obviously, we don't have 52 favourites...yet. It will be an ongoing project of finding, tracking down and trying different recipes until we have 52 that we love as a family.

This week I tracked down a recipe for a classic favourite in our family, Danish oat cookies, or havrekager. I'd never tried these before moving to Denmark, but they are the kind of cookies that are always around on a cake table, or when visiting elderly grandparents. They are simple, yet tasty, thanks to the oats.

These cookies are fast and easy to make, which make them really child friendly, so there's no excuse to not have any ready for afternoon tea!
 Danish Oat Cookies
(makes about 18 small cookies or 9 large cookies)
Recipe adapted from valdemarsro.dk

75g butter
1 tsp vanilla
125g sugar
1 egg
1 tsp baking powder
1 1/2 tbs flour
125g oats

1. Preheat the oven to 200C. 
2. Melt the butter in a small saucepan. Allow to cool briefly before stirring the oats in. Allow to soak for 10-15 minutes.
3. Beat the egg and sugar together until thick. Stir in the flour, baking powder and vanilla. 
4. Stir the oat mixture into the sugar mixture.
5. Spoon the mixture onto a greased/lined baking tray, using a teaspoon for small cookies or a tablespoon for large ones (we made small ones). Make sure there's lots of space between them as they flatten during baking.
6. Bake for 8-10 minutes in the middle of the oven, or until the edges are brown. 
7. Allow the cookies to cool and harden before eating!

Some exciting variations include drizzling the top in melted chocolate, or sandwiching the large cookies with cream (or a combination for an awesome treat!).

Velbekomme! (Enjoy!) 

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