Utah Scandinavian Krumkake
Thin, delicate waffle cookies pressed with a decorative pattern and rolled into cones while warm. Scandinavian pioneer descendants in Utah bake these each Christmas season.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 80 kcal
Equipment
- •Krumkake iron
- •Wooden cone form
Nutrition
Per serving, approximate
- Calories
- 80 kcal
- fat
- 4
- carbs
- 9
- protein
- 1
- calories
- 80
Instructions
- 1
Heat your krumkake iron according to the package directions.
- 2
Beat the eggs and sugar together until the mixture looks pale and light.
- 3
Whisk in the melted butter, milk, and cardamom.
- 4
Gently stir in the flour until you get a smooth, thin batter.
- 5
Spoon about 1 tablespoon of batter onto the center of the hot iron. Close it.
- 6
Cook for 30 to 45 seconds per side until golden brown.
- 7
Quickly lift the warm cookie off the iron. Roll it around a wooden cone form right away.
- 8
Slide the cookie off the cone once it holds its shape. Let it cool completely before storing.
Chef's tips
Roll each cookie around the wooden cone right after cooking while it is soft. It will turn crisp and brittle within seconds.
Storage
Store in an airtight container at room temperature up to 1 week.
Reheating
Not applicable; served at room temperature.
Common mistakes to avoid
- •Waiting too long to roll the warm cookie, which makes it crack
- •Making the batter too thick, so the cookie will not crisp evenly
Serving suggestions
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