How To Bake Krumkake
Krumkake (pronounced “kroom-kah-kuh”) is a traditional Norwegian cookie that is rolled in the shape of a cone, and you will often find it adorning holiday cookie plates in many Scandinavian homes. It has a delightfully crispy vanilla flavor, and it simply melts with each bite.
On a specific iron used to make it, whether one that is electric or used over the stove, there is a shallow mold that will result in a beautiful Scandinavian pattern that gives each krumkake another hint of its Nordic character.
Some krumkake bakers prefer an iron that is heated over the stove, while others prefer one that is electric. One of the benefits of using an electric iron is that most have two molds, so you can bake two krumkaker at the same time.
If you want to use a dual electric iron, our favorite tip is to use two cone rollers. That way, you don’t have to choose between letting one of the krumkake stay on the iron a little too long or letting it cool flat while you roll the other.
It’s also important to note that the krumkake will be very hot when you roll it, so please do so carefully to avoid burning your fingers.
We find that krumkake is a holiday hit with our friends and families, and they always end up asking for more. Here’s our recipe so you can try your hand at sharing this sweet Norwegian tradition with the ones you love.
Time: 30-40 minutes
Ingredients: 3 eggs, lightly beaten
½ cup sugar
½ cup butter, melted
½ cup flour
1-2 tsp. vanilla extract
½ tsp. ground cardamom (optional)
Preheat krumkake iron.
In a small mixing bowl, add sugar to lightly beaten eggs and mix well.
Add melted butter and stir until combined.
Add flour and mix until the batter is smooth, then add vanilla and cardamom (optional), mixing until it is combined and the batter is light.
Drop a heaping tablespoon of the batter into the center of the hot iron and close the lid. Bake for 2-3 minutes, just until the krumkake is golden brown.
Using a thin spatula or a butter knife, remove the krumkake from the iron and roll it immediately with a cone roller.
Let the krumkake cool on the roller for a minute or two, then remove it from the cone and let cool completely on a rack.