By Jeanne Allgood Gaisford
Havrekiks are traditional Scandinavian oat flour shortbread cookies. Not overly sweet, these are chewier than most shortbread and sturdy enough for a dip into tea or coffee. I topped them with a dollop of sweet sour cream and a small sprig of fresh thyme to boost the “spring” in this treat.
MAKES 16–20 COOKIES
For the cookies
1 cup oat flour
1 cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon chopped fresh thyme (optional)
½ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
Zest from 1 lemon (optional)
For the topping (optional)
½ pint sour cream
2 tablespoons sugar
½ teaspoon vanilla extract
Preheat oven to 350°F.
In a large mixing bowl, combine flours, sugar, baking powder, thyme, and salt. Add melted butter, vanilla, and lemon zest. Wrap dough in plastic and refrigerate for 30 minutes.
After dough has chilled, roll out to a ¼-inch thickness on a fl oured surface. Cut into cookies with a 2-inch cutt er. Transfer cookies to a parchment-lined baking tray.
Use a fork to prick the top of each cookie. Bake 15–20 minutes, until the edges and bottoms are golden brown. Cool completely on a rack.
For the topping: Blend ingredients until smooth and sugar is dissolved. Top cooled cookies with sweet sour cream and a sprig of fresh thyme.
Wine Pairing
2021 Kobza Riesling Pétillant Naturel
A sparkling wine made of Riesling grown in the Redwing Vineyards located high in California’s Santa Cruz Mountains overlooking the Pacific Ocean, this low-ABV (11.5%) pet-nat is full of tart red apple flavors, lemon zest, and high levels of acidity. It makes for a beautiful accompaniment to fresh seafood, cheeses, and desserts high in naturally sweet flavors without added sugars, such as Lemon Thyme Havrekiks.
Available at Mischa’s, 620 E. Cottonwood Rd., Ste. 102A, Bozeman; $18
Recommendation by Norm Page, sommelier at The WineTrust, Bozeman.
