Christmas time when I was really little always included a trip to Oma’s house. And as a little girl I remember the brightly colored tins filled with her Norwegian Krumkake Cookies. Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape. There are many different recipes out there and this is my version of it because the cardamom-spiced ones taste like the memories I have of Oma’s Krumkake.
Back in the day, it was a cast iron press that you would hold over the fire or stove top. Today the electric Krumkake maker (currently out of stock but I think its because it’s popular at the holidays, check back) is a breeze to use and what I have. If you have a Pizzelle maker or waffle cone maker, I bet that would work too. I know buying another kitchen tool isn’t always high on everyone’s priority list but it’s a fun cookie and a sweet Christmas tradition celebrating our Scandinavian roots.
Cardamon-Spiced Krumkake
INGREDIENTS
1 C All Purpose Flour
Pinch of Salt
1 Stick (8 Tbsp) Salted Butter, Melted
1 C Granulated Sugar
3+ Tbsp Heavy Cream (or whole fat oat milk which I’ve used many a time)
2 tsp Ground Cardamom, heaping tsp and make sure your spice is fresh as it loses its potency
3 Eggs
INSTRUCTIONS
Start by melting your butter. Mix dry ingredients together (flour + cardamon) and set aside. In a large bowl, beat melted butter and granulated sugar together with a hand held mixer for 2-3 minutes until mixture is creamy.
Add in eggs and beat until incorporated. Alternate adding the some of the flour mixture with some of the cream until all ingredients are incorporated. You want the consistency to be like pudding, not runny but not so thick it won’t spread. Add additional Tbsp of cream as needed.
Heat Krumkake maker until ready. On my machine, linked above, I like the 3.5 setting best.
Add a heaping Tbsp of batter to the center of the iron and close lid.
After about 20 seconds, I lift the lid slightly to eyeball the color of the cookie. I like a deeper golden brown color and often let it run two cycle settings to achieve that color. The more golden brown the crispier the final product and I like my Krumkake crispy. When it is the right color, I pull it off with a fork and immediately start rolling it over the cone.
Let it cool on the cone for 10 seconds until hardened and then slide off. I put mine on a platter or if saving for another day, arrange them in a tin for storage. They get soft in humidity so storing them in an air tight container is key. Many people add a filling to them. That’s not how I grew up eating them so we enjoy just the crunchy cone-shaped cookie. Sometimes with a scoop of ice cream. Mmmmm.
Not only are they delicious but they’re so pretty. I love the delicate lines the press leaves on them. Just a few simple pantry staples and you’ve got yourself a delicious Norwegian treat. Many different flavors can be mixed in but I love the simplicity and memories of the cardamom-spiced Norwegian Krumkake Cookies. I hope you’ve enjoyed this peek into our holiday traditions. Make sure to visit all the friends on this online Christmas cookie recipe exchange and pictures by Ruth Eileen Photography.
FAQs
Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning 'curved cake'; pl. : krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.
Why is my krumkake soggy in the oven? ›
Frequently asked questions. Why is my krumkake soft? Your krumkake may turn out soft if it's not cooked long enough or if you use a recipe that includes too much milk (traditional Norwegian krumkake recipes, like this one, typically don't call for it at all).
Is a krumkake the same as a pizzelle? ›
Krumkake batter is thinner than pizzelle batter, which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.
Is Norwegian easier to pronounce than Swedish? ›
Key takeaways. Norwegian and Swedish are both relatively easy to learn, though Norwegian is simpler to pick up for English speakers due to its easier pronunciation. Grammar in Norwegian is slightly more complex than Norwegian, as Swedish has been simplified over time.
What is the Scandinavian word for cookie? ›
Krumkake, a delicious word meaning "a Scandinavian cookie," is a borrowing from Norwegian, in which it is a compound of 𝘬𝘳𝘶𝘮 "curved, crooked" and 𝘬𝘢𝘬𝘦 "cake." The word was first recorded in English in the early 1920s.
How to eat krumkake? ›
Krumkake, pronounced “kroom-ka-ka,” meaning “curved cake,” is a classic Norwegian waffle cookie. They should be crispy and simply flavored — and in my opinion, filled with good, homemade whipped cream. But you can eat them plain as well — or as a special ice cream cone!
Why is my krumkake cracking? ›
If the Krumkake is cooled down too much and then rolled, it will crack and crumble, thus losing its unique identity and food shape.
Why is my krumkake sticking to the iron? ›
Additionally, lightly grease both sides of the iron before your first batter is placed. This will prevent the batter from sticking and ensure easy removal of the cookies. After the first krumkake, you should not have to regrease your iron due to the high butter content in the batter.
Why are my cookies chewy and not crispy? ›
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
What is the meaning of krumkake? ›
noun. , Chiefly Upper Midwest. a very large, thin traditional Scandinavian cookie prepared by pouring batter into an appliance much like a waffle iron and then rolling the warm cookie around a cone form.
Also known by the names ferratelle or cancelle, pizzelle means little pizza and comes from the Italian word “pizze,” meaning round or flat.
How to store krumkake? ›
How to Store Krumkake. Store the cooled krumkake in an airtight container at room temperature for up to one week. If you plan to fill the krumkake with whipped cream, do that just before serving.
What is the Norwegian word for brat? ›
drittunge [ masculine ] (Translation of brat from the GLOBAL English–Norwegian Dictionary © 2016 K Dictionaries Ltd)
What does Kaka mean in Norwegian? ›
Translation of kake – Norwegian–English dictionary
cake [noun] a food made by baking a mixture of flour, fat, eggs, sugar etc. a piece of cake.
How do you say woof in Norwegian? ›
Norwegian voff means woof!
