KRUMKAKE RECIPE Author: Tamsin_Wyvern

Traditionally the krumkake was rolled on a stick but now we have a special rolling cone to help the method. Nowadays it is also popular to make krumkake into a cup form which is then filled with cream or ice cream and toppings. For people of Norwegian descent, Krumkake is a favorite treat, especially served with coffee around the Christmas holidays. The batter consists of flour, butter, eggs, sugar, milk, and a bit of cardamom. Only one tablespoon of batter is used to make each wafer. After spooning the batter onto the heated press, the cook closes the iron, and squeezes the handles together. After a few seconds he or she turns the press to bake the other side. When the wafer is golden brown it is removed quickly with a spatula and rolled onto a cone. The resulting delicate, cone-shaped wafer with the fancy scrollwork design is cooled and served plain or filled with fruit. Krumkake irons have different traditional patterns that mold onto the cooking waffle and these reflect the region where it was made.

For my first attempt I made the wafers as per the recipe that came with the iron. I made these for a recent monthly gathering as part of the pot luck feast. I served it with Angels food (a mixture of ricotta, rosewater and caster sugar) and a can of whipped cream (I was a bit lazy but the kids big and small, loved it). They were very well received, none left with people asking for more

Due to how quickly they are made I couldn’t photograph progress. Also I am glad that I have a gas barbeque with a side burner, as I have an electric stove and this doesn’t work on an electric element.
Krumkake recipe

KRUMKAKE RECIPE Ingredients

2 eggs
1/ 2 cup butter, melted
1 1/ 2 cups flour
1 cup sugar
1 teaspoon ground cardamom
1 cup of milk

Method

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates with a solid vegetable fat (copha) when making the first few cookies.
Beat eggs well; add sugar, butter and cardamom. Continue beating. Add flour and milk, beat until smooth.
*Whole cardamom seed that has been shelled and freshly crushed with a rolling pin makes for a more flavorful krumkake.
To Bake: Spoon about 1 tablespoon of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown; open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 50.

Author: Tamsin_Wyvern