This
is a family favorite and a quintessential Swedish cookie. They have become a specialty of my son Oscar
who made his first pocket money by baking a few batches, packing them into
little bags and selling them around the neighborhood on his bicycle.
They
are simple to make and irresistible, being neither too rich nor too sweet. Unlike American oatmeal cookies, these are light and crunchy. A batch of these cookies are easily eaten in
a day, okay, in an hour, by my family!
About
40 small cookies
250
grams butter
3
dl sugar
1
egg
2
teaspoons baking powder
1
½ dl oatmeal
2
dl raisins
5
dl flour
Heat
the oven to 200 C or 400F .
Cream the butter in a large bowl with an electric mixer until it is light and fluffy. Add the eggs and the baking powder and continue to mix a further two minutes. Add in the flour and sugar bit by bit until it is just combined. Finally, add the raisins and oatmeal and combine with a wooden spoon.
Line a baking sheet with parchment paper and measure out heaping teaspoons of dough, leaving about 2 inches between each cookie to allow them to spread. Bake in the oven for about 8 minutes until golden.
Cream the butter in a large bowl with an electric mixer until it is light and fluffy. Add the eggs and the baking powder and continue to mix a further two minutes. Add in the flour and sugar bit by bit until it is just combined. Finally, add the raisins and oatmeal and combine with a wooden spoon.
Line a baking sheet with parchment paper and measure out heaping teaspoons of dough, leaving about 2 inches between each cookie to allow them to spread. Bake in the oven for about 8 minutes until golden.
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