Havregrynskugler is a Danish Christmas treat that children of almost all ages can really get involved in making. They are a fun activity and super easy to make and also no-bake.
There are numerous different recipes for Havregrynskugler varying from low-fat to much richer, lower sugar to sweeter as well as adult versions containing alcohol and coffee. I like this version because it does not have a lot of butter, contains Marzipan which I love and it has a slight crunch from the sugar. If you don’t care for the sugar crunch you could substitute with confectioners sugar.
50 gram unsalted butter, at room temperature (4 tablespoons)
50 gram marzipan (1.75 ounces)
75 gram sugar (2.63 ounces)
125 gram oats (1 1/2 cups)
25 gram unsweetened cocoa (0.87 ounce or 4 tablespoons)
1 -2 teaspoon almond extract
1 -2 teaspoon rum
2 teaspoon seedless raspberry jam
about 100 gram coconut flakes, chopped finely (3.51 ounces)
Optional: process oats in a food processor for a few pulses to break up oats a little.
In the bowl of a stand mixer fitted with the paddle attachment add butter and break marzipan into small pieces, cream together until smooth. Add sugar and continue to beat for 1 or 2 minutes longer. Add oats, cocoa, almond extract, rum and raspberry jam, continue to mix until homogeneous.
Form into small balls by pressing the dough together and rolling in your hands. Immediately roll each ball in the coconut. Place covered in refrigerator. Serve cold. Enjoy!
Source: adapted from Kvalimad