This week as we race towards Christmas day I find that I’m baking lots of recipes from this wonderful cookbook by Greg Patent┬álike these delicious Krumkake. In Montana where Greg lives, the snow is softly falling and the vista is picture perfect. Quite unlike the view outside my window here in North Queensland. ┬áSummer is in full swing with the heat and humidity being quite oppressive. Much of the traditional Christmas foods, designed to warm your guests who have come in from the cold, really don’t suit our climate.

Krumkake cones arrange in a circle

 

About this Krumkake recipe

However this crisp, fragrant cookie is perfect in both it’s home in Norway or here in sunny North Queensland or anywhere for that matter. These cookies taste exactly as I had expected – buttery and with a wonderful flavour of vanilla. Eat them as is, fill them with cream, fruit and jam or why not with gelato! Traditionally baked on a krumkake iron, I successfully used my pizzelle iron – the pattern is different but the effect is similar. Krumkake are rolled into a cone with a special wooden tool. I used cream horn moulds or you could simply roll around the handle of a wooden spoon.

Looking into krumkake cones

 

 

Krumkake cones arrange in a circle with jam and cream on the side
Print
Krumkake - A Baker's Odyssey
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hrs 15 mins
 

A traditional wafer-like cookie from Norway that is very similar to the Italian Pizzelle. Rolled and filled with jam, fruit and cream these cookies are amazing!

Servings: 30 large cookies
Author: Greg Patent
Ingredients
  • 3 large eggs
  • 3/4 cup castor sugar
  • 1 cup plain flour sifted
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 150 grams or 1 1/3 sticks unsalted butter melted and cooled to tepid
Instructions
  1. In a stand mixer, beat eggs on high speed until pale and thick. Gradually add the sugar while beating slowly. Increase the speed and beat for 3-4 minutes until thick and pale.
  2. On low speed, mix in the flour, salt and vanilla. Then with a rubber spatula fold in the butter. The mixture will be quite thick. Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.
  3. When ready, heat your iron (pizzelle or krumkake). This batter was perfect to drop from a spoon - not to thick or thin. If needed, adjust the batter with a little flour or warm water. Use a teaspoon of batter to make each krumkake. Cook until just golden - which only takes about 10-12 seconds. Remove carefully onto a clean teatowel (to protect your hands). Use whatever device you have chosen to roll your krumkake. Work quickly rolling the cookie around the mould. Once it has cooled and become crisp slide it off the mould. Store in an airtight container. They will stay fresh for 2 weeks.

Krumkake cones arrange in a circle with jam and cream on the side

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