Krumkake

Name: Krumkake
Yield: 7
Cuisine: Norway
Ingredients: Butter, melted — 115 g (4 oz); Sugar — 150 g (5 oz); Eggs — 2; Plain flour — 120 g (4 oz); Milk — 120 ml (4 fl oz); Ground cardamom — 1/2 tsp; Whipped cream, for filling — 360 ml (12 fl oz)

The Quirky Foodster Team

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Servings

Ingredients

Butter, melted — 115 g (4 oz)
Sugar — 150 g (5 oz)
Eggs — 2
Plain flour — 120 g (4 oz)
Milk — 120 ml (4 fl oz)
Ground cardamom — 1/2 tsp
Whipped cream, for filling — 360 ml (12 fl oz)

Method

Whisk the melted butter and sugar together until combined.
Beat in the eggs, then fold in the flour, milk and cardamom until smooth.
Heat the krumkake iron according to the manufacturer's instructions.
Spoon a small amount of batter onto the hot iron and close, cooking for about 30–45 seconds per side until golden.
Working quickly while still warm and pliable, roll each cooked krumkake around a cone-shaped mould, then let cool and set.
Once fully cooled, fill with whipped cream just before serving.

Introduction: Thin, delicate cone-shaped waffle cookies, often filled with whipped cream, a traditional Norwegian Christmas treat.

Cultural Background: Krumkake is baked in a special patterned iron and rolled into its distinctive cone shape while still warm, a festive treat closely tied to Norwegian Christmas baking traditions, passed down through generations of families.

Tips: Work quickly to shape the krumkake while it's still warm, as it becomes brittle and difficult to roll once cool. Only fill with whipped cream close to serving time, as the delicate cookie can soften if filled too far in advance.

Variations: Add a little lemon zest to the batter for extra fragrance. Fill with a berry compote alongside the cream for a festive touch.

Storage: Store unfilled krumkake in an airtight container at room temperature for up to 1 week.

Reheating: Not applicable — served at room temperature, unfilled cookies simply stored, filled ones assembled fresh.

FAQs:

Q: What is a krumkake iron?

A: A specialised patterned waffle iron used specifically to bake the thin, decorative rounds needed for krumkake, similar to a pizzelle iron.

Q: When is krumkake traditionally made?

A: Especially around Christmas, as part of the traditional 'seven sorts' of Norwegian Christmas cookies.