In the years since I started Outside Oslo, I’ve taken not only to cooking Scandinavian food in general but also to preparing some of my family’s old recipes. When it comes to learning about my family’s history, genealogy seems a bit daunting, at least at the moment, but preserving memories and history through food just requires some enjoyable time spent in the kitchen. I wrote about my experience in my latest column in the Norwegian American Weekly, and included a recipe for Grandma Agny’s Bryte Havrekaka (oatmeal cookies).
Grandma Agny–my dad’s mom–gave few recipes to us. Among those I wish I had are her raspberry jam, various cookie recipes–including the one I’m documenting the search for here–and rice pudding. I have found a few recipes, however, in an old church cookbook, including one for Bryte Havrekaka. With just four ingredients–oatmeal, sugar, butter, and an egg–these cookies are much different from the chewier, denser American oatmeal cookies. These are at once decadent and delicate, with the flavors of the oats and the butter being allowed to shine. Click over to the Weekly for the story and recipe!