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Christmas time when I was really little always included a trip to Oma’s house. And as a little girl I remember the brightly colored tins filled with her Norwegian Krumkake Cookies. Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape. There are many different recipes out there and this is my version of it because the cardamom-spiced ones taste like the memories I have of Oma’s Krumkake.

Back in the day, it was a cast iron press that you would hold over the fire or stove top. Today the electric Krumkake maker (currently out of stock but I think its because it’s popular at the holidays, check back) is a breeze to use and what I have. If you have a Pizzelle maker or waffle cone maker, I bet that would work too. I know buying another kitchen tool isn’t always high on everyone’s priority list but it’s a fun cookie and a sweet Christmas tradition celebrating our Scandinavian roots.

Cardamon-Spiced Krumkake

 

INGREDIENTS

1 C All Purpose Flour

Pinch of Salt

1 Stick (8 Tbsp) Salted Butter, Melted

1 C Granulated Sugar

3+ Tbsp Heavy Cream (or whole fat oat milk which I’ve used many a time)

2 tsp Ground Cardamom, heaping tsp and make sure your spice is fresh as it loses its potency

3 Eggs

 

INSTRUCTIONS

Start by melting your butter. Mix dry ingredients together (flour + cardamon) and set aside. In a large bowl, beat melted butter and granulated sugar together with a hand held mixer for 2-3 minutes until mixture is creamy.

Add in eggs and beat until incorporated. Alternate adding the some of the flour mixture with some of the cream until all ingredients are incorporated. You want the consistency to be like pudding, not runny but not so thick it won’t spread. Add additional Tbsp of cream as needed.

Heat Krumkake maker until ready. On my machine, linked above, I like the 3.5 setting best.

Add a heaping Tbsp of batter to the center of the iron and close lid.

After about 20 seconds, I lift the lid slightly to eyeball the color of the cookie. I like a deeper golden brown color and often let it run two cycle settings to achieve that color. The more golden brown the crispier the final product and I like my Krumkake crispy. When it is the right color, I pull it off with a fork and immediately start rolling it over the cone.

Let it cool on the cone for 10 seconds until hardened and then slide off. I put mine on a platter or if saving for another day, arrange them in a tin for storage. They get soft in humidity so storing them in an air tight container is key. Many people add a filling to them. That’s not how I grew up eating them so we enjoy just the crunchy cone-shaped cookie. Sometimes with a scoop of ice cream. Mmmmm.

Not only are they delicious but they’re so pretty. I love the delicate lines the press leaves on them. Just a few simple pantry staples and you’ve got yourself a delicious Norwegian treat. Many different flavors can be mixed in but I love the simplicity and memories of the cardamom-spiced Norwegian Krumkake Cookies. I hope you’ve enjoyed this peek into our holiday traditions. Make sure to visit all the friends on this online Christmas cookie recipe exchange and pictures by Ruth Eileen Photography.