What is a krumkake iron?

A krumkake iron is a patterned cooking iron used to make thin Norwegian krumkake cookies. Traditional versions are heated on the stovetop, while modern electric versions are also available.

How do you store Krumkake?

Store unfilled krumkake in an airtight container at room temperature for up to 3 days.

Is Krumkake Swedish or Norwegian?

Krumkake is Norwegian, although similar patterned iron-baked cookies are found throughout Scandinavia and northern Europe.

Traditional Norwegian Krumkake Recipe (Christmas Cookies)

Name: Traditional Norwegian Krumkake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Norwegian
Ingredients: ¾ cup sifted all-purpose flour; ½ cup sugar; 1 tablespoon cornstarch; ¼ teaspoon crushed cardamom seeds; 2 eggs; 2 tablespoons heavy whipping cream; ½ teaspoon vanilla extract; 4 tablespoons butter, melted and slightly cooled; Powdered sugar, for dusting (optional); Whipped cream and fresh fruit, for filling (optional)

Description

These crisp Norwegian krumkake are delicately flavored with cardamom, cooked in a patterned krumkake iron, and rolled into cones while warm. Serve them plain or fill them with whipped cream and fresh fruit.

Ingredients

Units Scale

3/4 cup sifted all-purpose flour
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon crushed cardamom seeds
2 eggs
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
4 tablespoons butter, melted and slightly cooled
Powdered sugar, for dusting (optional)
Whipped cream and fresh fruit, for filling (optional)

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Instructions

Add flour, sugar, cornstarch, and cardamom to a large bowl. Mix well.
In a smaller bowl, beat the eggs, then add the cream, vanilla, and melted butter. Mix well.
Add the liquid mixture to the dry mixture and combine until smooth with a peanut-butter-like consistency.
Preheat the krumkake iron according to the manufacturer’s instructions.
Spoon about 1½ tablespoons of batter onto the krumkake iron and cook until golden brown. On my iron, this takes about 1 minute 30 seconds.
Carefully remove with a nonmetallic spatula, then immediately wrap the hot krumkake around the cone roller before it firms.
Close the iron and allow it to return to temperature, then repeat with the remaining batter.
Dust with powdered sugar and, if desired, fill with whipped cream and fresh fruit just before serving.

Notes

Learn your equipment. Different krumkake irons require different cooking times.
Close your iron between each krumkake to help it heat back up.
Those krumkake can be pretty hot when they are just off the iron. Just know that. It is like playing a bit of hot potato… or hot krumkake, I suppose.
While I fill mine with whipped cream and fruit, explore your toppings!
These do get crumbly when eating. Enjoy the crumble.
Store unfilled krumkake in an airtight container at room temperature for up to 3 days.
For the crispest shells, add whipped cream and fruit just before serving.
Nutrition information is for one unfilled krumkake and does not include optional fillings or toppings.