Nöt-Crème Oat Crisps
Ingredients (makes about 24):
75 g butter
100 ml granulated sugar
100 ml rolled oats
100 ml flour
1.5 tbsp milk
1.5 tbsp light syrup
0.25 tsp baking powder
0.25 tsp ground ginger
175 g Nöt-Crème® (1 box)
Instructions:
- Preheat the oven to 200°C (392°F). Mix the sugar, oats, flour, milk, syrup, ginger, and baking powder in a bowl until smooth.
- Melt the butter and add it to the mixture. Mix well. Drop spoonfuls of batter at regular intervals on a baking sheet lined with parchment paper (they will spread out a bit). This will make about 2-3 trays.
- Bake in the center of the oven for about 5 minutes or until golden brown.
- Let cool. Spread Nöt-Crème® on half of the cookies and sandwich them together. Delicious!
Tip!
For prettier and even tastier edges, dip them in melted chocolate.
Bror Printzell’s Candy Factory
In 1961, candy maker Bror Printzell in Hässleholm came up with the idea of taking the delicious filling from hard candies and packaging it in plastic sachets. This indulgent treat was Nöt-Crème, filled in 18-gram sachets. Bror Printzell justified this unusual idea by saying, ”It’s the best part you want anyway!” And who could argue with that logic? Initially, the idea was met with skepticism. Only one wholesaler in Gothenburg took a chance and bought a few boxes.
Then one day, Bror received a phone call. A lady explained that long lines of schoolchildren were queuing outside her kiosk, all wanting to buy Nöt-Crème. She wanted to order more! It soon became clear that many others thought candy filling in a sachet was a brilliant idea.
To this day, Nöt-Crème is made the same way, in the same factory in Hässleholm, Sweden.
