Cardamom spice krumkake (Norwegian waffle biscuit)

    Cardamom spice krumkake (Norwegian waffle biscuit)

    Recipe photo: Cardamom spice krumkake (Norwegian waffle biscuit)
    1

    Cardamom spice krumkake (Norwegian waffle biscuit)

    (14)
    30min


    12 people made this

    About this recipe: Krumkake (meaning 'bent' or 'curved cake') is a Norwegian waffle biscuit traditionally made during Christmastime. This recipe goes a bit beyond the basic with fragrant cardamom spice in the mixture.

    Ingredients
    Serves: 18 

    • 2 eggs
    • 155g sifted plain flour
    • 180ml whipping cream
    • 150g caster sugar
    • 1/2 teaspoon ground cardamom

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium bowl beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add to the egg mixture alternately with the cream.
    2. Heat the krumkake iron over the stovetop on medium high heat (when it is hot enough a drop of water will dance around on the surface). Drop batter by tablespoons onto the centre of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (12)

    by
    39

    EXCELLENT AND EASY - SUCCESS the very first time. I made this one a few times and here are some notes. (per my mom and she was right) Needs a touch of salt and a touch of almond extract about 1/4 teas or so each - go easy. When I tripled the recipe, I cut back on the eggs by 1 = 5 eggs = more delicate and "Krumbly" - 4 was too few - tasted great - delicate and "totally krumbly" but a bit too delicate coming off the iron especially if your a novice. Increased flour and sugar a bit ( 2 1/2 c sugar & scant 4 cups sifted flour when tripled) Even tripled I only got 48 kake - breakage and "oops - too dark - we'll have to eat that one" (my son). Remove from iron with a FLAT spreading spatula or a lefse stick if you have one and roll & cool on clean dish towels. They crisp up at they cool and set, don't trap the moisture while cooling. When cool then pack for storage. I've been trying to duplicate my deceased aunts recipe, which was my grandmothers. My mom (85 yrs young) couldn't find her copy. This one comes very close. Hers were more crumbly but with the above changes I believe I've got it. Thank you for a wonderful recipe. Have fun with this one. And make a mountain of them to share.  -  18 Dec 2004  (Review from Allrecipes US | Canada)

    by
    15

    I was so surprised to find this recipe on AR. My grandma was a Norwegian immigrant and taught us so much about the traditional foods, especially Christmas goodies. I have a double electric krumkake iron. It was difficult to find and I couldn't find it here in Colorado. When I went back to MN to visit family, I made a special trip across town just to buy this iron. NO regrets. I make this every year for Christmas & use my grandkids to help with the rolling process. They bake very quickly & it's hard to keep up if you're doing this alone. This is the #1 requested cookie recipe from family! I have a different recipe that's tried & true with the Norwegian folks. I will find it & post it later. FYI, cardamom is very expensive. I freeze mine and use it every year. It is also a great spice to add when making white bread.....try it toasted for breakfast!  -  20 Feb 2011  (Review from Allrecipes US | Canada)

    by
    15

    Yes this an easy recipe but I found it coming up short. It was so thick that the Krumkake was more like a pancake. I added more cream to thin it out but perhaps my flour was dry. It lacked anything to keep it from sticking from the iron so I added 1/4 cup butter, a big improvement. Lastly I added Mexican Vanilla (not imitation extract) and this pushed it over the top, A good base recipe though.  -  18 Dec 2005  (Review from Allrecipes US | Canada)

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