Measurements [metric]
- 2/3 c butter, softened
- 2/3 c sugar
- 2 2/3 c rolled oats
- 2/3 c cocoa
- 1/4 tsp vanilla
- 2 Tbs cold coffee
- sprinkles or other decorations
Cream the butter on medium speed, then add the sugar until incorporated.
Mix in the oats, cocoa, vanilla, and coffee to the butter mixture on slow speed, or by hand. The mixture should be stiff enough to roll into balls; if it is very soft or squishy, add oats by the tablespoonful until the dough is workable.
Roll the dough into 2 inch balls, and set on a rimmed baking sheet or large plate lined with wax or parchment paper to prevent sticking. Roll the balls in the decorations. Chill or freeze until firm.
Liquid: The original recipe suggested coffee or water, but it could be anything milk, liqueur, rum.
Decorations: Chocolate sprinkles and unsweetened coconut flakes are traditional decorations, but use whatever you want! Note that coconut some people allergic to tree nuts are also allergic to coconut.
Decorations: Chocolate sprinkles and unsweetened coconut flakes are traditional decorations, but use whatever you want! Note that coconut some people allergic to tree nuts are also allergic to coconut.
Chockladbullar are a common and versatile part of the Swedish coffee tradition of ficka. When sold in cafes, they are often larger, and perhaps dipped in chocolate.
While visiting friends in Sweden, our host's sister graciously invited us to dinner. As a good Swedish guest, we brought a plant to dinner as a hosting gift, as is traditional. That didn't mean the hostess gift should not include a dessert. Our friend Maggie found this easy recipe that didn't require turning on the oven in August.