|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You may never settle for a stale, store-bought ice cream cone again once you've tasted these fragile, beautifully imprinted Norwegian cookies. If you've never baked krumkake before, check out these step-by-step instructions for using a krumkake iron.
"These festive cookies are fun to make and just as good on their own as they are filled with cream. I used a couple extra tablespoons of water to thin out the batter even more and cooked them in a pizzelle maker. They turned out crisp and delicious." —Danielle Centoni
1/2 cup (4-ounces) unsalted butter, room temperature
1/2 cup granulated sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon salt
6 tablespoons water, more as needed
Steps to Make It
Gather the ingredients.
Cream together the butter and sugar with a hand-held mixer or in a stand mixer fitted with the paddle attachment.
Add the eggs one at a time mixing until fully incorporated before adding the next one. Mix in the vanilla.
In a medium bowl, whisk together the flour, cardamom, and salt. Add the flour mixture to the egg mixture and continue to mix until well combined.
Add the 6 tablespoons of water. Continue to mix, adding more water 1 tablespoon at a time, if necessary, until the batter is the consistency of a thick cream sauce.
Lightly grease the two sides of a krumkake iron with cooking spray (if using an electric krumkake baker, follow the directions provided by the manufacturer). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface (to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting).
Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter, but not so tightly that the batter leaks down the sides of the iron. Because of the batter's butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!
Bake for 30 seconds, flip iron over and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wooden spoon.
Slip off the cone and allow to cool on the rack. Repeat this process until all the krumkake batter is used.
- Store in tightly sealed container in order to retain crispness.
- Krumkake is equally delicious when served alone or when filled with whipped cream and/or fruit.