Knackflarn
A community recipe by MariavilNot tested or verified by Nigella.com
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Mix all the ingredients together. Make little cookies with two teaspoons (they get a lot bigger in the oven!), put on a lined baking tray or Bake-O-Glide. Approx. 5 minutes in a 180 C oven. Leave on the tray for a few minutes before you transfer them to a cooking rack. When the cookies are completely cooled, use a knife and smear a thin layer of the choc filling on one before sandwiching two together.
Mix all the ingredients together. Make little cookies with two teaspoons (they get a lot bigger in the oven!), put on a lined baking tray or Bake-O-Glide. Approx. 5 minutes in a 180 C oven. Leave on the tray for a few minutes before you transfer them to a cooking rack. When the cookies are completely cooled, use a knife and smear a thin layer of the choc filling on one before sandwiching two together.
Introduction
Traditional Swedish cookies, so much better than the ones you buy at Ikea ;-)
Traditional Swedish cookies, so much better than the ones you buy at Ikea ;-)
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
Metric
U.S.
For the Knackflarn
- 200 millilitres caster sugar
- 50 millilitres double cream
- 50 millilitres golden syrup
- 150 millilitres butter (melted)
- 200 millilitres flour
- 2 teaspoons vanilla essence
- 1 teaspoon rolled oats
For the Choc Filling (Optional)
- 50 grams unsalted butter
- 2 teaspoons cocoa
- 2 teaspoons icing sugar
For the Knackflarn
- 7 fluid ounces superfine sugar
- 2 fluid ounces heavy cream
- 2 fluid ounces golden syrup or light corn syrup
- 5 fluid ounces butter (melted)
- 7 fluid ounces flour
- 2 teaspoons vanilla essence
- 1 teaspoon quick-cooking oats
For the Choc Filling (Optional)
- 1¾ ounces unsalted butter
- 2 teaspoons unsweetened cocoa
- 2 teaspoons confectioners' sugar
Method
Knackflarn is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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