MAKING KRUMKAKE

~KRUMKAKE~

A Norwegian waffle cookie traditionally made during the Christmas Season.

3 well beaten eggs

1/2 cup sugar

1/2 cup butter, melted

1/2 cup flour

1 teaspoon vanilla, almond, or lemon extract

( Iused lemon today)

Beat the eggs well

Add sugar and beat well

Then add melted butter (cooled- just

so you don't cook the eggs)
mix till combined..should look like this

I mix in the flour by hand.

Heat the krumkake iron to medium...

lower or raise temperature depending on your stove

drop a teaspoonful on the iron and close then cook..

It should cook 30 seconds per side
(flip after the first 30 seconds and cook the other side)

Remove fron iron...

and roll the cookie around a wooden cone on a wooden board..they are still hot,
if they cool they will break and they cool fast

Fill with cream and eat..and add a bit of sifted powdered sugar for looks.

A traditionl cream called Multekrem can be made from cloudberries mixed into the whipped cream

Here is the decorative 2-sided iron used to cook the thin round cakes

they are used over the stove element.
sorry ..the pictures turned out small

Modern electric irons have a no-stick surface, are automatic timing and cook two per batch.

These cookies are not only popular in Norway but also among Norwegian immigrant descendants here in America. They offer a sweet dessert after the traditional Christmas Eve dinner of Ribs or Pinnekjott.

In Germany they are filled with sweet stuffings or even used as ice cream cones. Mine always come out to fragile so I am not sure if you would thicken the dough a bit for ice cream.

Coming from a Norwegian family who loves to bake a lot I have come to love Krumkake at Christmas..well really anytime I can get it. I usually eat the first 5 or so coming fresh off the iron and you might guess, the batch I made today, is gone already but my husband and son helped me. ~PLEASE ENJOY~