John Myers
Swedish Oatmeal Cookies
The perfect swedish oatmeal cookies recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 150 g Sugar
- 1 Pck. Vanilla sugar
- 90 g Oat flakes (melted flakes)
- 125 g Flour
- 0,25 tsp Baking powder
- 1 pinch Salt
- 4 tbsp Milk
- 4 tbsp Caramel syrup
- Put the oatmeal, flour, baking powder and salt in a bowl and mix together. Put the butter in a saucepan and let it melt. Sprinkle in sugar and vanilla sugar and bring to the boil while stirring until it foams.
- Take the pot off the stove and stir the mixture into the flour mixture – alternating with milk and syrup. Allow to cool slightly.
- Preheat the oven to 180 ° O / bottom heat.
- Line the tray with baking paper and spread another baking paper on a surface. Then use 2 teaspoons to put the size of the pile on the tray and the surface. Maintain a distance of at least 6 – 8 cm, as they diverge a lot. Baking time on the middle rack 8-10 minutes. They should be golden brown with a slightly darker edge.
- When the first tray is baked, slide the biscuits including the parchment paper onto a smooth surface and place the 2nd prepared parchment paper on the tray.
- Remove the cooled, now firm cookies (goes very quickly) from the baking paper, store them temporarily on a plate and fill the paper with small heaps of dough again. So always process the whole dough alternately.
- The above personal information relates to approx. 52 pieces.
- Well sealed and stored in a dry place, they keep their crispness ………….. and are super tasty.
Facebook Comments