A clever recipe

Chokladbollar Makes 30–40

250g unsalted butter, softened 400g rolled oats 150g icing sugar 3–4 heaped tbsp cocoa powder 4 tbsp brewed strong coffee, cooled 1 tsp vanilla sugar

Cook’s note If making different flavours, first make a large quantity, split the mixture into several batches and flavour each one at the end.

1 Place all ingredients in a mixing bowl and mix until you have a good, uniform mixture. For speed you can do it in a stand mixer with a paddle attachment, but it isn’t difficult to do by hand.

2 Make equal-sized balls (about golf ball size), then roll in your coating (see below), before chilling in the fridge where they will keep for a week or so.

Flavourings & coverings

Traditional Rolled in pearl sugar nibs, desiccated coconut or vermicelli.

Orange For grown-ups only. Add 2 tbsp Cointreau and 1/4 tsp finely grated orange zest to 200g of mixture. Roll in chocolate vermicelli.

Almond Another adults-only one. Add 2 tbsp Amaretto to 200g of mixture, then roll in toasted, chopped almonds.

Raspberry Add 1 tbsp raspberry jam to 200g of mixture. Roll in freeze-dried raspberry pieces or chocolate vermicelli. Recipe from Scandi-Kitchen Christmas by Brontë Aurell (Ryland, Peters & Small). Photography: Peter Cassidy