Krumkake
A delicate, thin Norwegian waffle cookie pressed with a decorative pattern and rolled into a cone while warm, a Christmas staple in Minnesota's Norwegian-American households.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 80 kcal
Equipment
- •Krumkake iron
- •Cone-shaped roller
Nutrition
Per serving, approximate
- Calories
- 80 kcal
- fat
- 4
- carbs
- 10
- protein
- 1
- calories
- 80
Instructions
- 1
Beat the eggs and sugar together. Stop when the mixture looks pale and slightly thick.
- 2
Whisk in the melted butter, cream, and vanilla until combined.
- 3
Gently stir in the flour and cardamom. Mix until you have a smooth, thin batter.
- 4
Heat your krumkake iron (a special waffle-cookie press) following its package instructions.
- 5
Drop about a tablespoon of batter onto the center of the hot iron. Close it firmly.
- 6
Cook for about 30-45 seconds per side. Stop when the cookie turns golden brown.
- 7
Work quickly while the cookie is hot and bendable. Roll it around a cone tool.
- 8
Let it cool completely on the cone until crisp. Gently slide the cookie off.
- 9
Repeat the process with the rest of the batter.
Chef's tips
Move fast because the cookies become brittle and crack easily once they cool. Keep your batter close by so you can work smoothly between batches.
Storage
Store in an airtight container at room temperature up to 2 weeks; they are fragile.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Waiting too long to roll the cookie, which makes it snap and break.
- •Adding too much batter, which spills over the edges of the iron.
Serving suggestions
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