Havreflarn

Ingredients for 1 servings:

• 150 g butter, liquid
• 85 g oat flakes
• 120 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 5 tbsp milk
• 4 tbsp syrup or honey
• 1 pinch of baking powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

crunchy oatmeal cookies, almost like the original, makes about 35 cookies

In a bowl, mix the flour, oats, and baking powder well. Beat the melted and slightly cooled butter together with the sugar, vanilla sugar, and salt with a hand mixer on high for a good 2 minutes. Once the sugar has dissolved, use a spoon to mix everything together; stop using the hand mixer. Now mix the milk and syrup or honey into the butter and sugar mixture, and finally fold in the flour mixture. Mix everything until the flour is well combined with the butter and a smooth dough has formed. Cover the bowl and refrigerate for 15 minutes. After it has rested, stir briefly again. Scoop out the dough with a teaspoon and place small mounds of dough on a baking sheet lined with baking paper. Leave plenty of space between them, as the cookies will spread. About 5 cm was enough for me. Place the tray in the preheated oven and bake for a good 10 minutes at 190°C (top/bottom heat) or 175°C (fan oven). After the baking time is up, remove the baking sheet and let it stand for 2 minutes. Then carefully peel the baking paper, with the cookies on it, off the baking sheet and let the cookies cool completely. It’s best to only add one baking sheet at a time. However, if you’re baking with a fan-assisted oven, you can also add two baking sheets, but be careful, as the cookies may cook at different speeds. I got a total of 35 regular-sized cookies. They’re nice and crunchy and very similar to the original from Ikea, I think.