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Krumkake. Krumkake are traditional Norwegian wafer cookies. The batter is made with a combination of eggs, sugar, vanilla, flour, baking powder, cardamom, and butter. Once prepared, the batter is cooked on a special griddle that imprints the wafers with a visually attractive design. After they've been baked, these wafer cookies are rolled, then.
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Gently whisk in the flour, melted butter and cardamom. Let sit for about 15 minutes or until thickened. If the batter is too thick, add a few tablespoons of milk, stirring until the batter is cohesive. Heat the krumkake iron over a burner for 3-5 minutes. Spoon a heaping teaspoon onto the back, center area of the iron.
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Press the top of the iron down and allow to bake for about 45-60 seconds (again, bake time will depend on your iron; mine was about 45-50 seconds). The cookies should be barely light golden brown. Using a fork, remove the cookie from the baker. At this point, you can shape into a cone, bowl, roll up or keep plain.
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Heat Krumkake griddle to medium heat. Put about a generous tablespoon of batter on griddle. Close lid and cook for about 1 minute. Flip griddle and cook another 30 seconds. Cookie should be thin and barely starting to brown. Quickly remove from griddle with a knife and roll cookie around a shaping cone or wooden spoon handle.
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Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə], meaning 'curved cake'; plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.. A special decorative two-sided iron griddle similar to a waffle iron is traditionally used to bake the thin round cakes, similar to Italian pizelle and Sicilian cannolo.Older irons are used over the stove, but modern electric irons.
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Norwegian Krumkake Cookies (With Whipped Cream)
In a large bowl, whisk the eggs and sugar until smooth and fluffy. Fold in 8 tablespoons of the butter, the vanilla, and cardamom. Add the flour and baking powder. Mix with a spatula until combined. Plug in the krumkake iron to start heating it up. Brush the inside molds with some of the remaining melted butter.
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Whip the eggs together and slowly pour in the butter. Then add in the dry ingredients: flour, sugar, and cardamom. Mix until combined, then add in the water and mix until combined again (2). Let sit for at least 30 minutes or up to overnight in the refrigerator. Meanwhile, heat the krumkake iron to medium high heat.
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Use the bottom of a glass and shaped small Tuiles bowls. To make bowls: place the cookie on top of the drinking glass and gently shape it onto the glass while still warm. To make a pirouette or cigar type cookies: wrap around a wooden spoon while still warm. Close griddle and cook for 1 minute 20 seconds - 2 minutes.
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Preheat the krumkake iron. Lightly grease both the iron and a cooling rack with oil. In a medium bowl, whisk together the melted butter, eggs, granulated sugar, and vanilla extract until smooth.
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Once the Krumkake are cooked, you then shape them into cones. Your iron should have come with a cone maker, but you can order them separately online. All it is is a cone-shaped device that we wrap our waffles around. After several seconds, the cookie will turn from pliable and shapable to a hard cone.
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Prepare the molded iron: Place the krumkake iron over medium heat, this would take about 3 to 5 minutes. Bake the cookies: Coat the inside mold with nonstick cooking spray and pour a heaping tablespoon of the batter in the middle of the iron. Close it and bake it over medium heat for 30 to 35 seconds, flip and bake the other side for another 35.
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Directions. In a mixer, combine eggs and sugar and slowly beat together. Next, pour the melted butter or margarine into your mixer along with the vanilla extract and ground cardamom. Sift flour and corn starch then add to egg mixture. Mix together until dough has a thick pancake batter-like, or somewhat doughy, consistency.
Krumkake Norwegian Holiday Cookies • Unicorns in the Kitchen
These cookies are known for their delicate texture, subtle sweetness, and intricate designs. Resembling a cross between a cookie and a waffle, krumkake is cooked using a special iron griddle that imprints beautiful patterns onto the thin batter. Once cooked, the warm krumkake is quickly rolled into a cone shape, creating a crisp and elegant treat.
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She made these traditional holiday cookies on the stovetop in a griddle pan over an open flame. These days, it's a lot easier to make these thanks to automatic irons made specifically for Krumkake. It still takes a bit of time to make a dozen or so, but it's simple work. Krumkake Cookie Ingredients
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In a medium bowl, beat the butter and sugar together. Then, beat in the egg, vanilla extract, and cardamom. Stir the milk into the mixture until combined, then fold in the flour until the batter is smooth. Place about 1 1/2 tablespoons of batter in the center of each cookie plate and close the iron.
