Krumkake

By • November 3, 2015 2 Comments

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Author Notes: We make these Norwegian cookies at Christmas time. It involves using a special Krumkake iron, but an Italian pizzelle iron works as well. I have an electric Krumkake iron, but there is an old fashioned type that you use on a stove. You can make them flat or you can roll them into a cone shape with the wooden Krumkake dowel. HeetlandZander

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Makes 2 dozen cookies

  • 1 cup sugar
  • 4 large eggs
  • 9 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon ground black cardamom
  • 1 teaspoon vanilla extract
  • 1.5 cups all purpose flour
  • 2 teaspoons baking powder
  1. In a bowl, cream together the eggs and sugar with a whisk. You want it to be fluffy.
  2. Fold in 8 T. of the melted, cooled butter, ground cardamom, and vanilla extract.
  3. Add the baking powder and flour to the bowl. Mix with a spatula until combined.
  4. Plug in the krumkake iron to start it heating up. Brush the inside two molds with some of the remaining 1 T. of melted butter. I've tried cooking spray, but it makes it kind of sticky. The butter is better for seasoning the iron.
  5. When the iron is hot, add 1 heaping tablespoon batter to each cookie mold in the iron, and close the iron.
  6. Bake the krumkake in the iron until they are golden and a little brown, roughly 30 seconds.
  7. Open the iron, and gently take the krumkake off the iron. Careful it's hot!
  8. If you choose to keep them flat, put them flat on a cooking rack. If you choose to make them cone shaped, a wooden krumkake cone is included in the krumkake iron box. Just take the hot krumkake straight from the iron, wrap it around the cone, and hold it for a few seconds. Then let it cook on a rack.
  9. We serve these after the Krumkake have cooled. Some people add powdered sugar or fill them, but my family just serves them as is. They are delicious!

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