The BEST Norwegian Krumkake Recipe

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I have so many fond memories of eating this yummy krumkake (sounds like krooom cah cah). This Norwegian cookie is a staple at Christmastime.  
Made of flour, butter, eggs, sugar, corn starch, vanilla, and cardamom, krumkake is a slightly sweet crispy cookie with a perfect blend of wintertime flavors. These little cookies / cakes can also be flavored with almond extract or cinnamon.  
Our family definitely prefers the cardamom flavor.
Though the name sounds funny, it technically means “curved cake.”
You need a special iron and shaping cone to get the proper shape.

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.

One batch of this dough makes quite a few cookies.  The finished cookies (or krumkaker) should be stored in an airtight container at room temperature for 3 to 5 days or in the freezer for up to 3 months.

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. 

In a separate bowl, stir the flour and cornstarch.  Pour flour mixture into the egg mixture and mix until dough is thoroughly mixed.  The dough will be thicker than pancake batter but not as thick as cookie dough.
Preheat your iron over medium-high heat.  Once heated, lightly spray with cooking spray.  You only need to spray your iron once, as the butter in the batter will keep your krumkake from sticking.
Scoop out a scant tablespoon of batter and place it slightly above the pattern’s center on the hot iron.  This will allow the batter to spread forward.
Gently squeeze the iron together so the batter will spread and cook more evenly.  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 on a cone while you cook your next krumkake. This time will allow the cooked sugar in the krumkake to harden and set.
Some people like to fill the cooked and cooled krumkake with whipped cream and berries, but I think they are perfect as they are.
Store finished krumkake in an airtight container in the freezer versus the fridge for it to remain crispy. 


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