When my friends think of Norwegian cookies they think of Krumkake. It is the best know Norwegian cookie there is and with its delicate design and delicious taste it is no wonder that it is a big hit every year.
You can get Krumkake irons more or less everywhere and if you buy the one on the bottom of this post you will help support me and my blog. As you can see mine is very different from what I am recommending here in the post. My grandmother bought this iron back home in Norway around 1950. It was supposed to have a stand, but it got lost at some point. You can find the exact same one on ebay right now with a starting bid of $9.99.
Making Krumkake is easier than most people think and here is my moms tried and true recipe that we have used for over 40 years. To make sure the measurements are correct it is best to use a scale that shows the metric units of grams. At the bottom of the post is one that I would recommend.
- 170 grams Margarine
- 170 grams Sugar
Add while mixing
- 4 Eggs
- 200 grams All Purpose Flour
- 2 1/2 Tbsp Potato Starch
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Grated Cardamom
and add it to the mixture of buttercream and eggs little by little while mixing it in.
At the end mix in
- 1 Tsp Water
Heat up your iron and put a full teaspoon of batter on the iron and shut it tightly. If the batter doesn’t reach the edges add a little more and if it runs of the edges add a little less. Let it sit till it is golden brown. Take your Cone shaper and working fast roll the cake onto the cone shaper, put it down on a cooling rack while you add more batter to the iron. Take the krumkake off the shaper when it has cooled down a little. It hardens fast so you have to work fast.
You can also make little bowls by laying the cake on top of a bowl, pressing down the sides a little. These are perfect to serve a little dessert in.
Krumkake is traditionally served with a side of Whipped cream mixed with jam typically Cloudberry jam.