Krumkake (pronounced “KROOM kah kah”, not “crumb cake”) is a beautiful Norwegian cookie usually made during Christmas but, they are so good, you may find yourself making them more often.
Well, this week I am very busy getting ready for a baby shower that I have been planning for this Saturday. I am so excited but there is a lot I have to do: shopping, decorating, cooking, baking-you know.
So I figured I would have my precious little sister, Lucia(pronounced "Lusha") help me out a little. She lives on Maui and hopefully she will become a regular guest blogger soon as she is interested in possibly studying to be a pastry chef and she is already a great photographer.
(Top Pic- Lucia, bottom- A picture Lucia took) :)
My grandmother had sent Lucia a Krumkake iron for her birthday and so when she made the cookies, she sent me some pictures. Here's the recipe.
Things You’ll Need:
1 1/2 Cups flour
1 Cup sugar
1/2 Cup Unsalted Butter, melted
2 Tbsp corn starch
1/2 tsp vanilla extract
1/2 tsp cardamom seed
- Hand beat the eggs and sugar together until well blended. Add cooled melted butter and vanilla. Add cardamom.
-Sift flour and corn starch together, then add to the batter and mix well.
-Preheat Krumkake iron. Brush Krumkake iron with some melted butter to both halves of the iron so the batter does not stick but only brush with butter once in the beginning.
-Pour a heaping teaspoon on each grid pattern. It works best if you use two spoons to help get the batter off the spoon. Also, place the batter just slightly behind center because as you shut the lid, the batter will push forward. Close the lid slowly and clamp into place.
-Bake for about 30 seconds or until the Krumkake is slightly brown. Remove one Krumkake at a time with a spatula.
-While leaving the other Krumkake on the baker, place the first Krumkake on a flat surface and use cone roller to roll into shape. Set aside. Remove second and repeat.
-These cookies are too fragile to stuff and are so flavorful, they do not need anything to be added to them. Serve soon after baking or store in an airtight container as they will become soft if left out.
Don't these look good! Thanks for sharing Lucia!!!