


I use my old fashioned krumkake iron or opt for an electric krumkake iron that cooks two krumkaker at a time. I’m old-fashioned, I guess, and I enjoy the nostalgia of my old-fashioned iron.

To make krumkake, you can use a stand mixer but be careful not to overwork the dough.
Also, please note that I suggest you ONLY use granulated sugar for this recipe. I have tried substituting powdered sugar and brown-sugar, and the krumkake came out less sweet (with powdered sugar) and a different flavor (with brown-sugar).
First, whisk the eggs and sugar together, being careful to NOT over mix.
Melt the butter and pour the slightly cooled butter, vanilla, and cardamom into the egg/sugar mixture and mix well.



Once fully cooked, remove krumkake with a butter knife and immediately wrap around the wooden cone.


Enjoy!
The Very Best Krumkake Recipe

Ingredients
- 4 eggs
- 1 cup sugar
- 1/2 cup salted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
Instructions
- Whisk the eggs and sugar together, being careful to NOT over mix. Pour the melted and cooled butter, vanilla, and cardamom into the egg/sugar mixture and mix well.
- In a separate bowl, mix the flour and cornstarch together. Pour flour mixture into the egg mixture and mix together until dough is thoroughly mixed. The dough will be thicker than pancake batter but not as thick as cookie dough.
- Heat your iron over medium-high heat. Once heated, lightly spray with cooking spray. You only need to spray your iron one time as the butter in the batter will keep your krumkake from sticking.
- Scoop out a scant tablespoon of batter and place it on the hot iron slightly above the center of the pattern. This will allow the batter to spread forward.
- Gently squeeze the iron together so the batter will spread. You will feel the batter bubble slightly at this stage. It may take a few times to figure out what the right thickness and pressure are needed. If the batter comes out over the iron’s edge, take a butter knife and scrape the batter off so there is a smooth edge.
- Leave the batter in the closed iron for 20 to 40 seconds and flip. You can open the iron intermittently to determine if the krumkake needs to cook longer. A fully cooked krumkake to be light to medium brown.
- Once fully cooked, remove krumkake with a butter knife and immediately wrap around the wooden cone. Let krumkake cool the wooden cone while you cook your next krumkake. This time will allow the cooked sugar in the krumkake to harden and set.
- Store finished krumkake in an airtight container in the freezer for it to remain crispy.
Nutrition Facts
The Very Best Krumkake Recipe
Serves: 45
Amount Per Serving: 1 Cookie
|
||
---|---|---|
Calories | 57.47 kcal | |
% Daily Value* | ||
Total Fat 2.45 g | 3.8% | |
Saturated Fat 1.42 g | 7.1% | |
Trans Fat 0.08 g | ||
Cholesterol 19.64 mg | 6.5% | |
Sodium 21.81 mg | 0.9% | |
Total Carbohydrate 8.0 g | 2.7% | |
Dietary Fiber 0.12 g | 0.5% | |
Sugars 4.47 g | ||
Protein 0.94 g |
Vitamin A 2.6 % | Vitamin C 0.01 % | |
Calcium 0.35 % | Iron 1.49 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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