📝 About This Recipe
Transport your kitchen to a cozy Scandinavian winter with Krumkake, Norway's beloved 'curved cake' traditionally served during the Christmas season. These paper-thin, cardamom-scented wafers are pressed in a decorative iron and rolled into elegant cones while still warm. They offer a sophisticated crunch and a buttery sweetness that makes them the crowning jewel of any holiday cookie platter.
🥗 Ingredients
The Batter Base
- 3 large eggs (at room temperature)
- 1/2 cups granulated sugar (plus 2 tablespoons for extra crispness)
- 1/2 cups unsalted butter (melted and slightly cooled)
- 1/2 cups heavy cream (room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cardamom (freshly ground if possible for best aroma)
Dry Ingredients
- 1 1/2 cups all-purpose flour (sifted)
- 1 tablespoon cornstarch (helps achieve a lighter texture)
- 1/4 teaspoon kosher salt (fine grain)
For Serving
- 2 tablespoons powdered sugar (for dusting)
- 1 cup heavy whipping cream (chilled, for filling)
- 1/4 cup lingonberry preserves (traditional accompaniment)
👨🍳 Instructions
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1
In a large mixing bowl, beat the 3 eggs and granulated sugar together using a whisk or hand mixer until the mixture is pale yellow and slightly frothy, about 2-3 minutes.
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2
Slowly pour in the melted butter, heavy cream, and vanilla extract. Whisk gently until fully incorporated.
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3
In a separate small bowl, sift together the flour, cornstarch, ground cardamom, and salt to ensure there are no lumps.
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4
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until the batter is smooth; it should have the consistency of a thick pancake batter.
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5
Let the batter rest at room temperature for 30 minutes. This allows the flour to hydrate, ensuring the cookies don't tear when rolled.
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6
Preheat your Krumkake iron (electric or stovetop). If using a stovetop iron, heat over medium heat, flipping occasionally to ensure even temperature.
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7
Lightly brush the iron plates with a tiny amount of melted butter or neutral oil for the first cookie; subsequent cookies usually don't need extra grease due to the butter in the batter.
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8
Drop about 1 rounded tablespoon of batter onto the center of the hot iron. Close the lid firmly but gently.
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9
Cook for 30 to 60 seconds. If using a stovetop iron, flip halfway through. Open the iron carefully to check for a light golden-brown color and a beautiful embossed pattern.
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10
Working very quickly, remove the hot wafer with a small spatula and immediately wrap it around a wooden Krumkake cone or the handle of a wooden spoon.
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11
Hold the cookie on the cone for 10-15 seconds until it firms up and holds its shape, then slide it off onto a wire cooling rack.
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12
Repeat the process with the remaining batter. If the batter thickens too much as it sits, whisk in a teaspoon of water or cream to loosen it back to its original consistency.
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13
Once completely cooled, the cookies will be crisp. Store them in an airtight container immediately to prevent them from softening.
💡 Chef's Tips
The secret to a perfect Krumkake is speed; you must roll the cookie the second it leaves the iron before it hardens. If your cookies are too soft, try adding a tablespoon more flour; if they are too brittle, a splash more cream will help. Avoid making these on a very humid day, as the sugar in the cookies will absorb moisture from the air and lose their crunch. For a citrus twist, add a teaspoon of fresh orange zest to the batter along with the cardamom. Always use a wire rack for cooling to allow air circulation around the entire cone.
🍽️ Serving Suggestions
Dust lightly with powdered sugar and serve alongside a hot cup of strong Scandinavian coffee. Fill the hollow cones with freshly whipped cream and a dollop of tart lingonberry or cloudberry jam. Dip the wide ends of the cooled cones in melted dark chocolate and crushed pistachios for a modern look. Serve as an accompaniment to a bowl of creamy rice pudding (Risalamande). Place a single cone upright in a small glass filled with chocolate mousse for an elegant dinner party dessert.