A krumkake is a traditional Norwegian Christmas cookie cooked on a special griddle and then rolled into a cone shape. They are beautiful, delicate, crisp and lightly seasoned with cardamom. You can fill them with whipped cream or custard or whatever sounds yummy to you, but my Mom never did, so I don’t either. As much as my sister and I loved these, It might be that Mom didn’t fill them because they were gone before she had a chance! Mom made piles of krumkaker (the plural of krumkake) every Christmas along with other Scandiavian yummies like lefse, kringla, rosettes, and aebelskivers. She had a little sign in her kitchen the stated “Tis a blessing to be Norwegian;” a sentiment I must agree with, especially whenever there are treats like these around!
To get started, you’ll need a krumkake iron and cone form. I don’t remember where I got my original iron that sits on a stove burner, but I bought my electric one at a local kitchen store. Both can be found online, and having used both, I’m preferring the electric iron.
Then, gather up a few things for a simple batter and you’re ready to go!
- 4 eggs
- 1 cup sugar
- 1/2 cup butter, melted and cooled
- 2 TBSP corn starch
- 1 1/2 cup flour
- 1/2 tsp vanilla
- 1/2 tsp cardamom
Lightly beat the eggs,
and then add sugar, starch, flour, vanilla and cardamom. Stir to combine.
Then add the melted, cooled butter. (The butter should still be liquid, just not so hot as to cook the eggs!)
Stir to a smooth batter.
Heat iron according to the manufacturer’s directions, and spray lightly with spray oil.
Place 1 TBSP of batter near the center of the heated iron for a 4-inch krumkake, or 2 TBSP for a 6-inch krumkake. This recipe will make 1 1/2 dozen 6-inch or 3 dozen 4-inch krumkaker. I used a 1 TBSP cookie scoop to place my batter on the iron.
Close the lid and press lightly to distribute the batter. One of the coolest things about the electric iron is that you don’t have to turn it over while cooking like you do with the stove-top iron. Love it!
Check after a minute to see if the krumkake is the shade of brown you like–I like mine fairly light. See how this krumkake has gotten outside the patterned section of the iron? Too much batter. I used a wee bit less better for the next ones and ended up with prettier cookies, but they’re yummy no matter what!
When ready, remove from the iron using a fork or small spatula, and place on a paper towel. Immediately position the cone form like this:
Quickly roll the krumkake around the form while it is still hot. This gets easier as you go. I messed up the first one because I let it get too cool while I took pictures–it cracked as I rolled it. My son was more than happy to “take care of” my ugly krumkake. 😉
Gently press the form over the seam to help set the cone shape. I leave the form sitting in the cone as I add more batter to the iron. Then remove the form! Look at the pretty cookie you just made!
Stack them up on a plate or platter to cool and become crisp. This platter was a gift from my Mom from her favorite Scandinavian gift shop, Vanberia.
I think they’re pretty stacked on top of each other like this.
The iron makes a beautiful almost tapestry-like pattern in each cookie. So pretty! My cousin’s husband sculpted the Santa that has been keeping my krumkaker company, and the cute little towel was in a tub marked “Norwegian Tree” that I brought home from Mom’s house.
Here are some more Santas– hand carved, painted and accessorized by a friend of my Mom’s–Mr Barnett. My sister and I went to school with his daughters. Mr. Barnett carved a different Santa each year; Mom bought one for herself every year and sometimes bought them for my sister and me. I love the different faces, beard details and little details of the clothing and accessories.
I usually have them above my kitchen cabinets, to keep them a bit more cat-safe, but brought them down to take their pictures. Just love them. What are your favorite Christmas decorations?