Havrekakor is the shit

[frualeydis]

On Sunday I made havrekakor and they are so yummy. It's a cookie made from oats, the kind you use to make porridge (idahoswede help me here: do you have "havregryn"?)

You take:
3 dl (=decilitre) porridge oats
125 grammes of butter
1 1/2 dl sugar
1 1/2 dl raisins
3 tablespoons water
2 dl wheat flour
1 tea spoon baking soda

Melt the butter and pour it over the oats. Mix and add the rest.
Use a spoon to put small lumps of the dough on a baking plate.
Bake for 8-10 minutes in 200 degrees centigrade (392 F). They turn golden brown.
It takes a while for them to stabilize so don't move them until they have cooled off a little.

Comments

[noxcat.livejournal.com]

We just call them Oatmeal Raisin cookies here. :)

[frualeydis.livejournal.com]

Aha! They're international.

/Eva

[idahoswede.livejournal.com]

oatmeal.

[frualeydis.livejournal.com]

Thanks.

/Eva

[jauncourt.livejournal.com]

These look wonderful.

[peronel.livejournal.com]

In the UK at least oatmeal is a flour like powder made from oats. Possibly slightly coarser than regular flour.

Porridge oats are the flat flakes used to make porridge.

There may be a UK/US difference here.

I'd call these "hobnobs" but others may differ.

[frualeydis.livejournal.com]

Thanks, I thought that oatmeal would be flour.

/Eva

[jehanearbonne.livejournal.com]

In the US oatmeal is "havregryn." So yes, it's aUS/UK difference.

[steelweaver.livejournal.com]

These are also nice with spices like cinnamon and nutmeg.

[ermingard.livejournal.com]

Hm I don't think you want to use baking soda (bikarbonat) without having something sour in the dough. If you're trying to substitute hartshorn (hjorthornssalt) I'd recommend using baking powder instead, it doesn't give the strange aftertaste that bicarbonate of soda does.

[frualeydis.livejournal.com]

My recipe is too new to use hartshorn - thank god, I'm not fond of the smell of ammonia.

/Eva

[lilybeee.livejournal.com]

sugar is enough of an acid to use baking soda, tho it works more strongly with lemon or vinegar or buttermilk or yogurt....

[amonik.livejournal.com]

Mmm... Have you tried making them with a little lemon zest? Very nice.