Havregrynskager Recipes

HAVREGRYNSKUGLER (DANISH OAT BALLS)

Steps:

• Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
• Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

HAVREGRYNSKUGLER (COCOA-OAT-COCONUT BALLS)

Steps:

• Blend butter, sugar, coffee and almond extract (in a blender/food processor).
• In a big bowl combine rolled oats, cocoa and vanilla. Mix will.
• Add butter mixture and knead with hands.
• Shape into walnut sizes balls and roll in dessicated coconut.
• Place in an airtight container lined with baking paper. (also use baking paper between layers of balls).
• Store in refrigerator. (Allow to cool at least 2 hours before serving).

HAVREGRYNSKAGER

Steps:

• Mix everything in a bowl and knead. Dough should be sticky. Add cold water if it feels too compact. Drop by the tablespoonful on cookie sheet lined with baking paper. Press flat. Cookies will not run as there is no lard in them. Bake in the middle of the oven at 320F convection for 10-12 min or until golden around edges. Slide paper with cookies onto wire rack to cool.
• Store in airtight container for up to ten days. Dough can also be frozen.