Krumkake is one of the original traditional 7 Christmas cookies to be served for Christmas each year in Norway.
They are baked in a special decorative two-sided iron griddle, similar to a waffle iron. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often Cloudberry Cream) or other fillings.
If you are allergic to chicken eggs, you can use egg-replacer or try duck eggs. I have tried that with success several times.
- 6 eggs (or equivalent of Egg-replacer)
- 250 grams of sugar (2 cups)
- 250 grams of melted butter
- 250 grams of all purpose flour
- 125 grams of potaoflour (1 cup)
- 1 teaspoon of ground cardamom
- 3 dl heavy cream / Whipping cream / milk or water (water makes the cookies extra crunchy)
- 2 teaspoons of vanillasugar
Whip egg and sugar until light yellow and fluffy
Add melted butter (cooled down), cream / milk or water.
Use 1 tablespoon dough in the middle of the iron griddle and cook until golden.
Immediately roll onto a Krumkake-roller and form before cooling down.