Havreflarn (Swedish Oat Lace Biscuits)

Name: Havreflarn (Swedish Oat Lace Biscuits)
Total time: 39 min
Yield: 20 servings
Cuisine: nordic
Ingredients: 100 g salted butter; 150 g Rolled oats; 150 g Caster sugar; 2 tbsp Plain flour; 1 tsp Baking powder; 1 piece Egg

39 min · 12 min active · makes ~485 g · Easy · Swedish

Delicate Swedish oat lace biscuits that spread into thin, golden, crispy rounds. Simple to make with just a handful of pantry ingredients.

See more →

Havreflarn (Swedish Oat Lace Biscuits)

Delicate Swedish oat lace biscuits that spread into thin, golden, crispy rounds. Simple to make with just a handful of pantry ingredients.

See more →

TOTAL TIME

39 min

ACTIVE TIME

12 min

QUANTITY

~485 g

DIFFICULTY

Easy

CUISINE

Swedish

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/11

Ingredients

0/6 gathered · 20 servings

100g

150g

2tbsp

1tsp

1piece

#	Quantity	Notes	State
1	100g	—	—
2	150g	—	—
3	150g	—	—
4	2tbsp	—	—
5	1tsp	—	—
6	1piece	—	—

Tools

11 items

Procedure

20 steps

1 of 20

Turn the oven to 180 °C and allow it to come fully up to temperature.

180°C

⏱ 10 min

2 of 20

Line two large baking trays with baking paper.

⏱ 20s

3 of 20

Put the salted butter into a small saucepan.

Salted butter · 100 g

⏱ 10s

ResultSalted butter

4 of 20

Set the pan over a low heat and melt the butter completely, then remove from the heat.

⏱ 3 min

ResultMelted salted butter

5 of 20

Set the melted butter aside to cool until it is no longer hot to the touch.

⏱ 2 min

ResultCooled salted butterused in step 14

6 of 20

Tip the rolled oats into a large mixing bowl.

Rolled oats · 150 g

⏱ 20s

ResultRolled oats and desiccated coconut

7 of 20

Add the caster sugar to the bowl with the oats.

Caster sugar · 150 g

⏱ 20s

ResultRolled oats and desiccated coconut and caster sugar

8 of 20

Add the plain flour to the bowl.

Plain flour · 2 tbsp

⏱ 20s

ResultPlain flour mixture

9 of 20

Add the baking powder to the bowl.

Baking powder · 1 tsp

⏱ 20s

ResultPlain flour mixture

10 of 20

Stir all the dry ingredients together until evenly combined.

⏱ 1 min

ResultMixed dry ingredients

11 of 20

Crack the egg into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 1 min

ResultEgg

12 of 20

Whisk the egg until the yolk and white are fully combined.

⏱ 1 min

ResultBeaten Eggs

13 of 20

Pour the beaten egg into the bowl of mixed dry ingredients.

Beaten Eggs · step 12

⏱ 20s

ResultMixed dry ingredients and beaten eggs

14 of 20

Pour the cooled salted butter into the bowl.

Cooled salted butter · step 5

⏱ 20s

ResultCooled salted butter and mixed dry ingredients and beaten eggs

15 of 20

Stir everything together firmly until you have a sticky, cohesive biscuit mixture.

⏱ 1 min

ResultSticky biscuit mixture

16 of 20

Drop heaped teaspoons of the mixture onto the lined trays, spacing them well apart to allow for spreading.

Sticky biscuit mixture · step 15

⏱ 3 min

ResultPortioned biscuit mixture

17 of 20

Slide the trays into the oven.

⏱ 10s

ResultPortioned biscuit mixture

18 of 20

Bake until the biscuits are golden and lacy at the edges.

180°C

⏱ 8 min

ResultBaked havreflarn

19 of 20

Leave the havreflarn on the trays to firm up and cool for several minutes before attempting to move them.

⏱ 5 min

ResultCooled havreflarn

20 of 20

Carefully lift each biscuit from the tray with a palette knife and transfer to a wire rack to cool completely until crisp.

Cooled havreflarn · step 19

⏱ 15 min

ResultCooled havreflarn

Total Time39 min

#	Product	Tool	Action
1	—	180°C	Turn the oven to 180 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Line two large baking trays with baking paper.⏱ 20s
3	100 g		Put the salted butter into a small saucepan.⏱ 10sResultSalted butter
4	—		Set the pan over a low heat and melt the butter completely, then remove from the heat.⏱ 3 minResultMelted salted butter
5	—		Set the melted butter aside to cool until it is no longer hot to the touch.⏱ 2 minResultCooled salted butterused in step 14
6	150 g		Tip the rolled oats into a large mixing bowl.⏱ 20sResultRolled oats and desiccated coconut
7	150 g		Add the caster sugar to the bowl with the oats.⏱ 20sResultRolled oats and desiccated coconut and caster sugar
8	2 tbsp		Add the plain flour to the bowl.⏱ 20sResultPlain flour mixture
9	1 tsp		Add the baking powder to the bowl.⏱ 20sResultPlain flour mixture
10	—		Stir all the dry ingredients together until evenly combined.⏱ 1 minResultMixed dry ingredients
11	1 piece		Crack the egg into a small bowl, discarding the shell.⏱ 1 minResultEgg
12	—		Whisk the egg until the yolk and white are fully combined.⏱ 1 minResultBeaten Eggs
13	Beaten Eggsstep 12		Pour the beaten egg into the bowl of mixed dry ingredients.⏱ 20sResultMixed dry ingredients and beaten eggs
14	Cooled salted butterstep 5		Pour the cooled salted butter into the bowl.⏱ 20sResultCooled salted butter and mixed dry ingredients and beaten eggs
15	—		Stir everything together firmly until you have a sticky, cohesive biscuit mixture.⏱ 1 minResultSticky biscuit mixture
16	Sticky biscuit mixturestep 15		Drop heaped teaspoons of the mixture onto the lined trays, spacing them well apart to allow for spreading.⏱ 3 minResultPortioned biscuit mixture
17	—		Slide the trays into the oven.⏱ 10sResultPortioned biscuit mixture
18	—	180°C	Bake until the biscuits are golden and lacy at the edges.⏱ 8 minResultBaked havreflarn
19	—		Leave the havreflarn on the trays to firm up and cool for several minutes before attempting to move them.⏱ 5 minResultCooled havreflarn
20	Cooled havreflarnstep 19		Carefully lift each biscuit from the tray with a palette knife and transfer to a wire rack to cool completely until crisp.⏱ 15 minResultCooled havreflarn
Total Time			39 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	101kcal
	2g
	5g
	3g
	13g
	8g
	0.8g
	66mg

Ingredients0/6

Tools0/11

Swedish · Recipe

Havreflarn (Swedish Oat Lace Biscuits)

Delicate Swedish oat lace biscuits that spread into thin, golden, crispy rounds. Simple to make with just a handful of pantry ingredients.

What you’ll doYou will melt butter and leave it to cool before combining it with dry ingredients and a beaten egg to form a sticky dough. The mixture is dropped in small heaps onto lined trays, where it spreads dramatically in the oven, so generous spacing is critical. A brief rest on the tray after baking is essential, as the biscuits are too fragile to move until they have firmed up.

Serves20

Total39 min

LevelEasy

Ingredients

Salted butter100 g
Rolled oats150 g
Caster sugar150 g
Plain flour2 tbsp
Baking powder1 tsp
Egg1 piece

Tools

SpoonSmall bowlLarge mixing bowlPalette knifeSmall saucepanConventional ovenWire rackWhiskWooden spoonBaking trayBaking paper

Method

Turn the oven to 180 °C and allow it to come fully up to temperature.

180°C10 minConventional oven

Line two large baking trays with baking paper.

20sBaking tray, Baking paper

Put the salted butter into a small saucepan.

10sSmall saucepanSalted butter · 100 g

Set the pan over a low heat and melt the butter completely, then remove from the heat.

3 minSmall saucepan

Set the melted butter aside to cool until it is no longer hot to the touch.

Result · Cooled salted butter · used in step 14

2 minSmall saucepan

Tip the rolled oats into a large mixing bowl.

20sLarge mixing bowlRolled oats · 150 g

Add the caster sugar to the bowl with the oats.

20sLarge mixing bowlCaster sugar · 150 g

Add the plain flour to the bowl.

20sLarge mixing bowlPlain flour · 2 tbsp

Add the baking powder to the bowl.

20sLarge mixing bowlBaking powder · 1 tsp

Stir all the dry ingredients together until evenly combined.

1 minLarge mixing bowl, Wooden spoon

Crack the egg into a small bowl, discarding the shell.

1 minSmall bowlEgg · 1 piece

Whisk the egg until the yolk and white are fully combined.

1 minSmall bowl, Whisk

Pour the beaten egg into the bowl of mixed dry ingredients.

20sLarge mixing bowlBeaten Eggs · step 12

Pour the cooled salted butter into the bowl.

20sLarge mixing bowlCooled salted butter · step 5

Stir everything together firmly until you have a sticky, cohesive biscuit mixture.

1 minLarge mixing bowl, Wooden spoon

Drop heaped teaspoons of the mixture onto the lined trays, spacing them well apart to allow for spreading.

3 minBaking tray, SpoonSticky biscuit mixture · step 15

Slide the trays into the oven.

10sBaking tray, Conventional oven

Bake until the biscuits are golden and lacy at the edges.

180°C8 minBaking tray, Conventional oven

Leave the havreflarn on the trays to firm up and cool for several minutes before attempting to move them.

5 minBaking tray

Carefully lift each biscuit from the tray with a palette knife and transfer to a wire rack to cool completely until crisp.

Result · Cooled havreflarn

15 minWire rack, Palette knifeCooled havreflarn · step 19

Printed 20 September 2026