Tuesday, June 25, 2013

Krumkake Cookies

      Krumkake are centuries-old cookies from Norway. They were originally baked over open fires using decorative irons; however modern cooks use electric or stovetop irons to bake these wafer-thin biscuits. Krumkake are wrapped in a cone shape, and are named for the crumbles left in your hand after taking the first bite.
      Krumkake or 'Krum kaka' (/ˈkruːmkɑːkə/; meaning bent or curved cake, plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Krumkake is traditionally made during the Christmas season. 
      A special decorative two-sided iron griddle, similar to a waffle iron, is used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings. 
      These cookies are popular not only in Norway but also among Norwegian immigrant descendants in the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other Norwegian sweets including Sandbakelse and Rosettes. They offer a sweet dessert after the traditional Christmas Eve dinner of ribs or pinnekjøtt. 
      In Germany, the cookies are commonly filled with sweet stuffings. They are also used as a type of ice cream cone.
Left, Krumkake just off the hot iron, being shaped on a conical rolling pin. 
Right, Krumkake, some dusted with powdered sugar
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup (approx. 1 stick or 1/2 pound) butter or margarine, melted and cooled
  • 2 tablespoons corn starch 
  • 1/2 teaspoon cardamom seed 
  • 1/2 teaspoon vanilla extract
Procedure: Beat the eggs and sugar until just mixed; do not over beat. Add the cooled melted butter, vanilla and cardamom seed. Then Sift together the flour and corn starch before adding it to the egg mixture. The batter should have a dough-like consistency.  I have included a youtube video above that demonstrates "how" the batter is then made in on a krumkake grid. This procedure is of course best done with genuine Norwegian cooks in your kitchen. If you do not know any genuine Norwegian cooks, I suppose the recipe may turn out in the long run? 

Note* You do not need a conical rolling pin in order to make krumkake cookies. You may just roll the soft pancake cookie by hand.

Serve the krumkake with with fresh berries and wipped cream piped inside the cookies.

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