Havrekjeks (Oat biscuits)

Havrekjeks: Nordic oatmeal cookies – The Norwegian …

Gradually fold the dry ingredients (oats, flour, baking soda, salt) into the dough, mixing until just combined. Stir in the chocolate chips. At this stage, cover the dough and let chill in the refrigerator for at least an hour.

Grandma’s Oat Biscuits / Bestemors Havrekjeks – recipe

Grandma’s Oat Biscuits / Bestemors Havrekjeks – See that tested recipe from recipereminiscing.wordpress.com.

Oat Biscuits / Havrekjeks – recipe – Tasty Query

Oat Biscuits / Havrekjeks – See that tested recipe from recipereminiscing.wordpress.com.

Homemade Norwegian Oatmeal Crackers

Norwegian Oatmeal Crackers or as we call them in Norway, Havregrynskjeks or havrekjeks are natural, healthy and delicious. When these high fiber crackers are homemade you are certain that they contain no chemical additives.

Quaker’s Best Oatmeal Cookies

Quaker’s Best Oatmeal Cookies is rated 4.3 out of 5 by 75. Rated 5 out of 5 by Jess1251 from Sooooo yummy I made these for my hubby …


Oats and Hart | The Sweaty Knitter, Weaver and Devotee …

I remembered sitting in my mormor’s (grandmother’s) kitchen, where, over freshly made havrekjeks (oat crackers), gjeitost (the brown goat cheese so dear to my heart), and a pot of hot tea, she asked about my day in school.

Soft Oatmeal Cookies Recipe – Allrecipes.com


Scottish Oat Biscuits Recipe – Genius Kitchen

Combine the oats, flour, baking soda and salt and mix well. Add the butter and mix well (a food processor is ideal, but a pastry blender will work). Add enough buttermilk to make a stiff dough– it may take up to 1 1/3 cups– and mix until moistened.

Organic Oat Flour Drop Biscuits Recipe – Whole …

Organic Oat Flour Drop Biscuits Recipe. @Meghan327 add a little more oat …


Marias Salt og Søtt: Havrekjeks (Oat biscuits)

Feb 09, 2011 · Pour the milk over the oats and leave for 5-10 minutes. Stir in the rest of the ingredients, mix until everything is combined. You may need some extra flour, you should be able to roll out the dough. Sprinkle a little flour onto your working surface, roll out the dough using a rolling pin (thickness approx. 3-4 mm).