Norwegian krumkake — delicate, crisp cardamom waffle cookies cooked on a patterned iron and rolled into cones while warm. A festive Scandinavian treat for the cookie tin.
- 3 Large Egg
- 3/4 cup Sugar
- 2/3 Cup Butter
- 1 teaspoon Cardamom
- 1 pinch Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cup Flour
- Splash Water
Video
Preparation
- Whisk the egg and sugar until the mixture thickens.
- Melt the butter and let it cool slightly, then add to the egg mixture.
- Mix in the spices, then slowly add the flour while stirring to avoid lumps.
- Let the batter rest for at least 30 minutes to improve the texture.
- Spoon about one heaping tablespoon of batter onto the iron and bake. If the batter is too thick, add a splash of water.
- While still hot, shape each krumkake with a wooden roller or over a cup (if using a cup, make them a little thicker). They harden quickly, so just leave them on the roller or cup until the next one is ready to shape.
- Once completely cooled, store in a metal or glass tin lined with paper towels — they also freeze well.
