Baking

Havrekex

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This recipe for ‘Havrekex’, a sort of buttery oatcake, is one that my mum found a while ago and has since become one of my favourites. They’re savoury and have a really flaky, crisp texture, so they’d be good with cheese or pâté. I looked the word ‘Havrekex’  up online, and while I distinctly remember these being described to me as ‘Danish oatcakes’, Google would suggest differently – Havrekex seems to be a Swedish word, whereas as ‘Havrekiks’ is the Danish equivalent.

Havrekex

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(These are in ounces because that’s the way my mum’s mind works)

4 oz pinhead oatmeal

6 oz plain flour

4 oz butter

4floz milk

1/2tsp salt

1/2tsp sugar

1tsp baking powder

Melt the butter over a low heat. When it foams, add the milk and take it off the ring. Pour the liquid over the (mixed) dry ingredients and stir it together. Leave the dough for 45 minutes to allow the pinhead oatmeal to soften and then roll it out on a floured work surface to the thickness of 1cm or so. Cut it into squares or circles, or use a serrated roller as I did. Bake in a hot oven (180 or so) for about 15 minutes, or until golden then place on a cooling rack. If, when the biscuits have cooled, they aren’t very crisp, return them to the oven for another five or ten minutes and cool them again. Store in an airtight box.

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