Krumkake
Delicate, cardamom-scented waffle cookies pressed on a patterned iron and rolled into cones while warm. They're a centerpiece of North Dakota's Norwegian Christmas cookie plates.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 80 kcal
Equipment
- •Krumkake iron
- •Wooden cone form
Nutrition
Per serving, approximate
- Calories
- 80 kcal
- fat
- 4
- carbs
- 10
- protein
- 1
- calories
- 80
Instructions
- 1
Whisk the eggs and sugar together until the mixture looks pale and fluffy.
- 2
Whisk in the melted butter, milk, cardamom, and vanilla.
- 3
Gently mix in the flour until the batter is smooth with no lumps.
- 4
Heat your krumkake iron on the stovetop burner or plug in an electric iron until hot.
- 5
Spoon about a tablespoon of batter onto the center of the iron. Press it closed firmly.
- 6
Cook for 30-45 seconds per side until golden, checking after the first minute.
- 7
Quickly lift the hot cookie off the iron. Roll it tightly around a wooden cone form.
- 8
Slide the cooled krumkake off the cone. Repeat the process with the rest of the batter.
Chef's tips
Roll each krumkake around the cone immediately while it is hot and bendable, because it becomes crisp and brittle in seconds.
Storage
Store in an airtight tin at room temperature up to 2 weeks; they turn soft if exposed to moisture.
Reheating
Not typically reheated; if softened, crisp briefly in a low oven.
Common mistakes to avoid
- •Waiting too long to roll the cookie, which causes it to crack and break
- •Adding too much batter, which causes it to squeeze out the sides of the iron
Serving suggestions
Cooked Krumkake?
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