Norwegian Krumkake
Norwegian Krumkake is a delicate, crisp Scandinavian waffle cookie.The thin batter is flavored with butter, vanilla, and aromatic cardamom.Each cookie is cooked in a decorative krumkake iron.The warm wafer is quickly shaped into a cone or cylinder.Krumkake can be served plain or filled with sweet whipped cream.These elegant cookies are especially popular during Christmas.
Ingredients
For the Krumkake
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2–4 tablespoons whole milk, as needed
For the Optional Whipped Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnishing
- Powdered sugar
- Fresh berries
- Chocolate shavings, optional
Instructions
Prepare the Batter
- Melt the butter and allow it to cool until warm rather than hot.In a large bowl, whisk together the eggs and sugar until smooth.Add the melted butter, vanilla extract, and ground cardamom.In a separate bowl, whisk together the flour, cornstarch, and salt.Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.If the batter is too thick, add milk one tablespoon at a time until it reaches a consistency similar to thick pancake batter.
Preheat the Krumkake Iron
- Heat your krumkake iron according to the manufacturer's instructions.Lightly grease the plates if necessary. Many modern nonstick irons require very little or no additional grease.
Cook the Cookies
- Place a small spoonful of batter in the center of the heated iron.Close the iron and cook until the cookie is thin, crisp, and lightly golden.Cooking time usually takes approximately 30–60 seconds, depending on the iron.Carefully remove the cookie while it is still hot and flexible.
Shape the Krumkake
- Immediately wrap the warm cookie around a krumkake cone, wooden dowel, or similar form.Hold it in place for several seconds until it begins to set.Remove the shaped cookie and place it on a wire rack to cool completely.Repeat with the remaining batter.Work quickly: The cookies become crisp very fast, so they must be shaped immediately after removing them from the iron.
Make the Whipped Cream
- Pour the cold heavy cream into a chilled bowl.Add powdered sugar and vanilla extract.Whip until medium-stiff peaks form.Do not overbeat.
Fill and Serve
- Once the krumkake shells have cooled completely, pipe or spoon whipped cream into the center.Add fresh berries or a light dusting of powdered sugar if desired.For the crispest cookies, fill them shortly before serving.
Notes
- The batter should be smooth but not overly thick.
- Allow the melted butter to cool before combining it with the eggs.
- Avoid adding too much batter to the iron.
- Cook until the cookie is lightly golden and crisp.
- Shape the cookies while they are still hot.
- Handle freshly cooked krumkake carefully because they are delicate.
- Allow shells to cool completely before filling.
- Store unfilled cookies in an airtight container.