Havreflarn (Swedish oatcakes like at Ikea)

I really think I can say that Ikea is the reason we know about this double chocolate oatmeal crisp cake. As soon as you bite into it, you become addicted to this wonderful taste. For years, I’ve been thinking about making these cakes, but due to lack of time and ideas, I’ve always put it off. I sometimes looked in books or on the internet and was never thrilled with the result. I decided to finally sit down and analyze the “Havreflarn”. So I resumed my cloning method, respecting scrupulously the composition, condition to obtain the same result. Unlike many recipes where it takes me up to 15-20 tries, here it was only two! The result is identical and even better with a good quality chocolate.

To get the same patties as Ikea, I used, not butter (which I love and worship!) but “special baking” margarine. There is the classic margarine used cold and for gentle cooking and the “special” margarine . The difference? The one for cooking is firmer than margarine and especially it does not have this particular taste of margarine. If you want to use butter, that’s up to you, but it will taste very different. Sometimes you have to know how to use margarine, like in my recipes for flapjacks, laura todd cookies (it’s even crisco) and coming soon, the pastéis recipe. Butter is the best, but sometimes it has too much taste for these recipes…

Recipe for Swedish patties like at Ikea: (for 100 single patties, or 50 double chocolate patties):

-200g of oatmeal
-300g of sugar
-180g of “special cooking” margarine
-70g of flour
-a few drops of liquid vanilla (4-5)
-1 egg of 60g (I even weigh 60g of egg)
-1 pinch of salt
-1/4 teaspoon baking powder

-350g of tempered couverture chocolate ICI method (dark is better than milky)
-4g of mycryo cocoa butter (for the purists who want a beautiful chocolate!)

Put the oats in a blender.

Turn on for 40 seconds, to obtain a not too fine powder.

Put the powdered flakes in a container with the sugar and salt.

Add flour and mix well.

Melt margarine in a double boiler or microwave.

Pour in margarine and mix well.

Then the egg (I weigh my egg to get the right amount!) and the liquid vanilla. I use very little liquid vanilla. This is a few drops (4-5) or half a cap of the Vahiné liquid vanilla bottle.

When everything is well mixed and the margarine has cooled a bit, add the baking powder.

Mix well and let stand in the refrigerator for at least 2 hours (or overnight!).

To get the right size of cake, I made several attempts. It is with 8g precisely of dough that I get the right final weight.

Bake at 200°C for 7.5 minutes. You have to adapt to your own oven, but basically you have to especially find the right temperature so that at seven and a half minutes the cake is cooked: golden around and slightly lighter in the center.

For example: here I baked at 200°C for 7.5 minutes:
No need to crush the dumplings, they melt by themselves!

And here at 190°C for 8.5 minutes: we have to find the cooking method we like! The goal is for the cake to be crisp when it is cooled.

Let cool on a rack while next batch is baking.

To make the double galettes, temper (if you want a nice chocolate) 350g of couverture with Mycryo cocoa butter. Tempering method HERE! You can do without this method and just use classic melted chocolate.

Dip the bottom of a cake all the way to the outside (a little more than in the photo!).