If there is one cookie that represents the Christmas spirit in Norway, it is the krumkake. These delicate , thin, crispy wafers with beautiful embossed patterns are a recipe that is passed down from generation to generation, always with the same care and dedication. Best of all, they are not only pretty, they are also delicious and surprisingly easy to make.
In today's recipe we bring you a very classic way of preparing them, Krumkake with a touch of cardamom . Despite this, the cardamom is optional, and if you prefer to make them without the aroma of the spice you can make them without it.
I discovered these traditional cookies or wafers thanks to the special pan for wafers, neulas, Krumkake and pizzelle from Nordic Ware . I am super happy that we have been able to bring it exclusively to Spain, and even though it is not a well-known pan here, it is a historic piece of the brand , which I think adds a very Christmassy and familiar touch to these dates at home.
What are krumkake?
Krumkake are very thin cookies made with simple ingredients that we all have at home: flour, eggs, sugar, butter and, in many traditional versions, a touch of cardamom, a spice widely used in Nordic cuisine. You may see references to them as Norwegian Christmas cookies , Norwegian Waffle Cookies or simply Norwegian Krumkake .
The special thing about these cookies is that they are baked on a decorative griddle, which gives them a beautiful design. Freshly made, while still warm, they are quickly rolled into their typical cone or cylinder shape. Once cool, they are crispy and perfect for filling.
The Norwegian tradition of krumkake
In Norway, baking krumkake at Christmas is almost a must. During Advent, homes are filled with the sweet aroma of these cookies, and making them is a family ritual: grandmothers, mothers and children gather in the kitchen to bake, roll and enjoy together.
Although they are typical of Christmas, krumkake are also sometimes served at other celebrations, such as weddings or family gatherings. They are traditionally eaten alone, but they can also be filled with whipped cream, pastry cream or fresh fruit . I encourage you to try all the ways to decide how you like them best... although I warn you that it is a difficult decision to make.
Some similarities you'll love to know!
Krumkake look like:
- Catalan neules for their fine and crunchy texture.
- Italian pizzelle in terms of the use of decorative irons to shape them.
- The wafers used for ice cream , although krumkake are more delicate and often more decorative.
What makes krumkake special
I think that their sweet taste and crunchy texture are one of the most essential things about Krumkake, although What really makes them special is their appearance . The decorative plates create unique designs on each cookie , making them look as pretty as they are delicious. It's that kind of dessert that's not just eaten, it's also admired and shared, because a tray of krumkake on the table always catches the eye.
I think I can sum up by saying that krumkake is a small luxury in Norwegian pastry, perfect to enjoy at Christmas or on any special occasion, with a festive and elegant touch. And in today's post I'll show you how to prepare krumkake in a simple way, so that you too can enjoy this Norwegian tradition at home.
Get your iron ready and get ready to roll, because the result is worth it!
About the Nordic Ware Krumkake Pan
The Krumkake and wafer pan that we have been able to bring, today exclusively in Spain, is a pan with a long tradition in the Nordic Ware catalogue. It is a pan that, although its engravings make it ideal for Italian pizzelle or Krumkake (which, as we have said, are traditionally made with a nice engraving), it is a pan that acts as a press , allowing you to make other types of wafers or thin cookies , such as the traditional neulas, tejas, Christmas wafers, or cookie cones to fill to your liking or for your ice creams.
The pan comes in a three-piece set : a krumkake press with detailing on both sides, a cooking base, and a wooden cone for rolling and making cones when you intend to fold the wafers instead of presenting them flat.
Cardamom Krumkake Recipe
Ingredients (for about 50 units):
- 2 eggs
- 1/2 cup melted butter (115 g)
- 1 1/2 cups of wheat flour (180 g)
- 1 cup sugar (200 g)
- 1 tsp cardamom* or anise essence (5 ml, or 2 g if using cardamom powder)
- 1 cup milk (240 ml)
NOTE: Whole, peeled and freshly crushed cardamom with a rolling pin adds a more intense flavor to krumkake.
Preparation:
- Prepare the griddle: Place the griddle directly on the hob over medium heat (remember that it is suitable for gas, ceramic and electric cooktops, but not for induction cooktops). Heat it alternately, turning both sides of the griddle until, by sprinkling a few drops of water on it, the water splashed onto it sizzles.
- Add the eggs to a bowl and beat well.
- Add the sugar, butter and cardamom or anise. Continue beating.
- Add the flour and milk and beat until smooth.
- Grease the inside of the pan plates with butter when making the first cookies (use a kitchen brush to cover the entire surface of the plates).
- Place about 1 teaspoon of batter in the center of the skillet's cooking surface. Close the griddle and gently squeeze the handles. (If the batter overflows, you've put in too much; immediately remove the excess before it burns.)
- Cook for 5-10 seconds before flipping the griddle over to continue cooking on the other side, without opening the griddle. Cook until the cookie is a light golden color; open the griddle to check for doneness.
- Remove quickly with a spatula and immediately roll onto the cone provided in the kit to shape it. Remove the cone and let the cookie cool on a wire rack, seam side down.
- When completely cool, store in a shallow airtight container, carefully stacking them in 1 or 2 layers.
Notes:
- If you want, you can fill them with whipped cream or pastry cream . If this is the case, do it when they have cooled completely. You can use a pastry bag or the De Buyer gun to fill them.
- If you want, you can serve them sprinkled with icing sugar , or you can cover them completely or partially with dark, milk or white chocolate . It's not traditional, but they are delicious.
- A Norwegian friend told me one day that her family's traditional Krumkake recipe was very easy to remember: eggs, melted butter, flour and sugar, these 4 ingredients in a 1:1:1:1 ratio by weight. Cardamom according to the quantity you prefer, and above all eggs and butter at room temperature. If you want to try an alternative recipe, or adapt it to other quantities, you can try this recipe and tell us how it turns out.
How to serve or fill Krumkake?
You can serve krumkakes on a tray just as you made them. Their sweet flavour and crunchy texture make them delicious on their own. But if you want, you can fill them or, as you may have noticed, serve them dipped in a bundt mould filled with one of the following options, all very typical to accompany krumkakes:
- Whipped cream: A Norwegian classic, its soft, creamy texture pairs perfectly with the crunchiness of krumkake.
- Pastry cream: A thicker and sweeter option, ideal for dipping.
- Vanilla or chocolate mousse: Light and fluffy, perfect for filling or dipping krumkake.
- Mascarpone cream or sweetened cream cheese: Mixed with a touch of sugar and vanilla, it provides creaminess and a smooth flavor.
- Caramel sauce or melted chocolate: This can be on the bottom of the pan for a sweet and decadent touch when dipping the cookies.
- Fresh fruit: A lighter combination, such as pieces of strawberries, raspberries or blueberries with a little powdered sugar.
The presentation in the Nordic Ware Bundt pan is gorgeous, and with the filled center, it not only becomes a focal point on the table, but also, be careful! I recommend, if you choose to serve them in the bundt pan, that you prepare it just before serving, so that the dip in the whipped cream doesn't soften the cookies (if you assemble the preparation just before serving, there won't be time for this, don't worry, they will fly away making a " crunch "). And it's a very original presentation!
