Krumkake is a traditional Norwegian waffle cookie, known for its delicate, crisp texture and beautiful rolled shape. Often served during the holiday season, these cookies are made from a simple batter flavored with vanilla or cardamom and are baked on a special krumkake iron, which gives them their intricate design. Once baked, the krumkake is quickly rolled into a cone shape while it’s still warm, making it the perfect base for filling with whipped cream, fresh berries, or other delicious fillings.
In this guide, we’ll walk you through how to make authentic krumkake at home, from preparing the batter to rolling the cookies into their signature shape. Whether you’re making these for a holiday celebration or simply want to enjoy a taste of Norwegian heritage, krumkake is sure to be a delightful addition to your dessert repertoire.
Ingredients for Making Krumkake
The ingredients for krumkake are simple and likely to be found in most kitchens. Here’s what you’ll need to make about 12-15 krumkake cookies:
For the Krumkake Batter
- 1/2 cup butter (115g), melted: For richness and crispiness.
- 1/2 cup granulated sugar (100g): Adds sweetness to the batter.
- 2 large eggs: For binding and structure.
- 1 cup all-purpose flour (120g): The base of the batter.
- 1/2 teaspoon vanilla extract: For flavor (you can also use cardamom for a traditional twist).
- 1/4 cup milk (60ml): To thin the batter and create the right consistency.
- A pinch of salt: To enhance the flavors.
Step-by-Step Guide to Making Krumkake
Step 1: Prepare the Krumkake Batter
- Melt the Butter: In a small saucepan or microwave, melt the butter and set it aside to cool slightly.
- Whisk the Eggs and Sugar: In a medium mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Stir in the melted butter, vanilla extract (or cardamom if you prefer a spiced flavor), and milk until well combined.
- Add the Dry Ingredients: Gradually sift in the flour and salt, stirring until the batter is smooth and free of lumps. The batter should have a consistency similar to pancake batter—thick but pourable. If it’s too thick, you can add a little more milk.
- Let the Batter Rest: Allow the batter to rest for about 10-15 minutes. This step helps the flour fully hydrate and ensures a smooth texture for your krumkake.
Step 2: Heat the Krumkake Iron
- Preheat the Iron: Heat your krumkake iron over medium heat. If you’re using an electric krumkake maker, follow the manufacturer’s instructions for preheating. For stovetop irons, heat each side of the iron for a few minutes before adding the batter.
- Grease the Iron (if needed): If your krumkake iron is not non-stick, lightly grease it with melted butter or non-stick spray before making the first krumkake. You may not need to re-grease after each cookie, but check as you go.
Step 3: Cook the Krumkake
- Spoon the Batter: Place about 1 tablespoon of batter in the center of the preheated iron. Gently close the iron, pressing down to spread the batter into a thin layer. Be careful not to overfill the iron, as the batter will spread as it cooks.
- Cook Until Golden: Cook the krumkake for about 30-45 seconds on each side (or according to your iron’s instructions) until the cookie is golden brown. If using a stovetop iron, you’ll need to flip the iron over to cook both sides evenly.
- Remove and Roll: Once the krumkake is golden and crisp, carefully remove it from the iron using a spatula or fork. While it’s still hot and pliable, quickly roll the krumkake around a cone-shaped mold or wooden dowel to create its signature shape. If you don’t have a mold, you can also roll it into a loose cylinder.
- Cool: Place the rolled krumkake on a wire rack to cool and set. The cookies will harden as they cool, becoming crisp and delicate.
Step 4: Fill and Serve
- Add Fillings (Optional): Krumkake can be served plain or filled with whipped cream, fresh berries, or custard. If filling, make sure the krumkake is fully cooled before adding the cream or fruit, as warm krumkake could soften under the moisture of the filling.
- Serve and Enjoy: Serve your krumkake immediately after filling or plain, and enjoy this light, crispy Norwegian treat with coffee or tea.
Tips for Making the Perfect Krumkake
1. Work Quickly When Rolling
Krumkake needs to be rolled immediately after it comes off the iron while it’s still warm and pliable. Once it cools, it will harden and become difficult to shape. If the krumkake cools too quickly, you can return it to the iron for a few seconds to soften it again.
2. Use a Krumkake Iron
To achieve the traditional intricate design on krumkake, you’ll need a krumkake iron. These are similar to waffle irons but feature beautiful patterns. Both electric and stovetop versions are available, and both work well for making these cookies.
3. Experiment with Flavors
While vanilla is the most common flavoring for krumkake, you can also add cardamom for a traditional Norwegian twist. A pinch of ground cinnamon or lemon zest can also add a unique flavor to your cookies.
4. Store the Krumkake Properly
Once cooled, krumkake can be stored in an airtight container at room temperature for up to 1 week. If you’ve filled the krumkake with whipped cream, it’s best to fill them just before serving to avoid sogginess.
Variations of Krumkake
1. Chocolate-Dipped Krumkake
For a more indulgent version, dip the cooled krumkake cones in melted chocolate. Let the chocolate set before serving. You can also sprinkle them with chopped nuts or sprinkles for added texture and flavor.
2. Krumkake with Ice Cream
Krumkake cones make a wonderful base for serving ice cream. Simply fill the cooled krumkake with a scoop of your favorite ice cream flavor and top with fresh berries or chocolate sauce.
3. Holiday Krumkake
Add a festive touch by mixing a pinch of ground nutmeg, cinnamon, or ginger into the batter. These spices add warmth and make the cookies perfect for the holiday season.
FAQs About Making Krumkake
1. Can I make krumkake without a krumkake iron?
While a krumkake iron is traditional and gives the cookies their signature design, you can use a pizzelle iron as an alternative. Pizzelle irons produce similar thin, crisp cookies, though they may not have the exact same pattern.
2. How do I keep krumkake crispy?
To keep krumkake crispy, store the cookies in an airtight container at room temperature. If they become soft, you can crisp them up by placing them in a 200°F (90°C) oven for a few minutes.
3. Can I freeze krumkake?
Yes, krumkake can be frozen, though it’s best to freeze them without any fillings. Once cooled, place the cookies in a freezer-safe container with layers of parchment paper between them to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature before serving.
4. Can I make gluten-free krumkake?
Yes! You can substitute gluten-free all-purpose flour for regular flour to make gluten-free krumkake. The texture may be slightly different, but the cookies should still turn out crisp and delicious.
5. Can I add other flavors to krumkake?
Absolutely! While vanilla and cardamom are traditional, you can experiment with different flavors like almond extract, lemon zest, or even a touch of anise for a unique twist.
Conclusion
Krumkake is a delightful Norwegian treat that’s both delicate and flavorful, perfect for celebrating special occasions or simply enjoying with a cup of tea or coffee. With its crisp texture and beautiful design, krumkake is as fun to make as it is to eat. Whether you fill it with whipped cream, dip it in chocolate, or enjoy it plain, this traditional cookie is sure to become a favorite in your household. Follow this guide to make your own batch of krumkake and enjoy a taste of Norway’s sweet culinary tradition.