Oat Crisps are a Swedish classic recipe, called Havreflarn. But this is my own take on this Swedish classic, making them into a cookie sandwhich with cream cheese chocolate filling. Absolutely delicious! If you only want to make this without the filling, you’ll get 30 cookies, and with filling it you’ll get half.
15 Cookies
Ingredients
Oat Crisps
- 1/3 cup (75 grams) Butter
- ½ cup (1 dl) Oats
- ½ cup (1 dl) All Purpose Flour
- ½ cup (1 dl) Granulated Sugar
- 2 tbsp Heavy Cream
- 2 tbsp Light/Golden Syrup
- 1/5 tsp Baking Powder
Cream Cheese Chocolate Filling
- 1/5 cup (45 grams) Butter
- 3 oz (85 grams) Cream Cheese
- ½ teaspoon Vanilla Extract
- 1 1/4 cups (3 dl) Powdered Sugar
- 1/5 cup (1/2 dl) Cocoa Powder
Instructions
- For the Oat Crisps: Melt the butter in a saucepan. Add the melted butter to a big bowl.
- Add the rest of the ingredients and mix until even.
- Put one teaspoon of the batter for each cookie on a lined baking tray. They will spread out when baking so make sure there’s some space in between them.
- Bake at 400 °F / 200 °C for about 5-6 minutes.
- For the Cream Cheese Chocolate Filling: In a big bowl, add all the ingredients and mix using a hand mixer until even.
- Spread out the chocolate filling on 15 of the cookies. Put together with the rest of the cookies.