It wouldn't be Christmas in a Norwegian or Norwegian-American home without krumkake – delicate, beautifully imprinted specialty cookies that are baked on a krumkake iron. Because these cookies are so unique and lovely, it's a shame to restrict them to a single holiday. That's why I'm happy to pull out the krumkake iron whenever a special occasion arises!
Krumkake bakers come in both stovetop and electric versions. Here's how I use my old-fashioned stovetop model.
To make a basic krumkake batter that yields 24 cookies, you will need:
- 1/2 cup butter, softened to room temperature
- 1/2 cup white sugar
- 3 eggs
- 1/2 cup flour
- 1/2 tsp. vanilla
- 1/2 tsp. freshly ground cardamom
- 6 Tbsp. ice water
- A damp towel to immediately wipe up batter spills.
Cream together the butter and sugar. Whisk in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.
