Norwegian Krumkake
Thin, crisp krumkake with cardamom are one of the most classic Norwegian Christmas cookies. This recipe for Norwegian krumkake gives a simple batter that is coo…
Ingredienser
Instructions
Whisk eggs and sugar until light and airy.
Melt the butter and let it cool slightly.
Gently stir the butter into the egg mixture.
Sift flour and cardamom over the mixture.
Fold the dry ingredients in gently until you have a smooth and lump free batter.
Let the batter rest for 15 minutes.
Heat the krumkake iron.
Place a small spoonful of batter in the iron and cook until the krumkake is golden and crisp.
Shape the krumkake quickly while warm, either as a cone or over the bottom of a glass into small bowls.
Cool the krumkake completely before serving or storing.
Nutrition per serving
Energi ca. 3313 kcal
Protein 52.9 g
Fett 187.2 g
Karbohydrater 356.2 g
Fiber 6.1 g
Sukker 202.5 g
Salt 0.6 g
Tips & tricks
Have a cone mold or glass ready before you start baking. Krumkake must be shaped immediately, otherwise they crack more easily.
Did you know?
Krumkake is one of the classic Norwegian seven Christmas cookies and is known for its thin, crisp texture and mild cardamom flavor. They must be shaped while warm because they set quickly as they cool. That means the recipe is as much about speed after baking as the batter itself.
