Norwegian Krumkake
Crisp, lacy cardamom cones from the iron — Norway's fragile Christmas ritual.
- Total
- 60 min
- Serves
- 4
Norway's delicate Christmas cookie: a thin batter of egg, sugar, butter and cardamom pressed in a patterned iron, then rolled warm into a fragile cone while still pliable. Krumkake are crisp, lacy and lightly spiced — often filled with cream. Making them is a holiday ritual; eating them, a fleeting, buttery pleasure.
Ingredients
- 3 Large Egg
- 3/4 cup Sugar
- 2/3 Cup Butter
- 1 teaspoon Cardamom
- 1 pinch Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cup Flour
- Splash Water
Instructions
- ▢
- Whisk the egg and sugar until the mixture thickens.
- ▢
- Melt the butter and let it cool slightly, then add the butter to the egg mixture.
- ▢
- Mix in spices and then slowly add the flour while stirring to avoid lumps.
- ▢
- Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
- ▢
- Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
- ▢
- While still hot, shape the krumkake with a wooden krumkake roller or over a cup (if using a cup, make them a bit thicker). The krumkaker harden quickly, so you can just let them sit on the roller/cup until the next krumkake is ready to be shaped.
- ▢
- After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!
Nutrition (per serving)
- Calories
- 300
- Protein
- 3 g
- Fat
- 17 g
- Carbs
- 36 g
Adapted from scandinaviancookbook.com. Rewritten and re-photographed by MealIdeas.
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