If there's a cookie that represents the Christmas spirit in Norway, it's the krumkake. These delicate thin, crisp wafers with beautiful embossed patterns are a recipe that is passed down from generation to generation, always made with the same care and dedication. Best of all, they're not only pretty, they're also delicious and surprisingly simple to make.
In today's recipe we bring a very classic way to prepare them, Krumkake with a touch of cardamom. Even so, cardamom is optional, and if you prefer to make them without the spice's aroma you can omit it.
I discovered these cookies or traditional wafers thanks to bringing the special pan for barquillos, neulas, Krumkake and pizzelle from Nordic Ware. I'm super happy we were able to bring it exclusively to Spain, and although it's not a well-known pan here it's a historic piece from the brand, which I think adds a very festive, homely touch to this time of year at home.
What are krumkake?
Krumkake are very thin cookies made with simple ingredients 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 them referred to as Norwegian Christmas cookies, Norwegian Waffle Cookies or simply Norwegian Krumkake.
What’s special about these cookies is that they’re cooked on a decorative griddle that stamps a lovely design on them. Freshly made, while they’re still hot, they’re quickly rolled to give them their typical cone or cylinder shape. Once cool, they turn crisp and are perfect for filling.
The Norwegian tradition of krumkake
In Norway, making krumkake at Christmas is almost a must. During Advent, homes fill with the sweet aroma of these cookies, and making them is a whole family ritual: grandmothers, mothers and children gather in the kitchen to cook, roll and enjoy together.
Although typical at Christmas, krumkake are also sometimes served at other celebrations, like weddings or family gatherings. Traditionally they are eaten alone, but they can also be filled with whipped cream, pastry cream or fresh fruit. I encourage you to try them all ways to decide how you like them best... though be warned it's a tough decision.
Some similarities you'll love to know!
Krumkake are similar to:
- The Catalan neules for their thin, crisp texture.
- The Italian pizzelle in terms of using decorative plates to shape them.
- The waffle cones used for ice cream, although krumkake are more delicate and often more decorative.
What makes krumkake special
I think their sweet flavor and crisp texture are among 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 beautiful as they are delicious. It's the kind of dessert that's not only eaten, but admired and shared, because a tray of krumkake on the table always draws attention.
I think to summarize I can say that krumkake are a little luxury of Norwegian pastry, perfect to enjoy at Christmas or any special occasion, with a festive and elegant touch. And in today's post I show you how to make krumkake easily, so you can also enjoy this Norwegian tradition at home.
Get the griddle and your rolling arm ready, because the result is worth it!
About the Nordic Ware Krumkake pan
The pan for Krumkakes and wafers that we were able to bring, currently exclusive in Spain, is a pan with a long tradition in Nordic Ware's catalogue. It's a pan that, while its engravings make it ideal for Italian pizzelle or Krumkake (which, as mentioned, are traditionally made with a pretty engraving), is a pan that also works as a press, allowing you to make other types of thin wafers or cookies, like traditional neulas, tejas, Christmas barquillos, or cookie cones to fill as you like or for your ice creams.
The pan comes in a Three-piece Set: a krumkake press with details 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 pieces):
- 2 eggs
- 1/2 cup melted butter (115 g)
- 1 1/2 cups wheat flour (180 g)
- 1 cup sugar (200 g)
- 1 tsp cardamom* or anise extract (5 ml, or 2 g if using ground cardamom)
- 1 cup milk (240 ml)
NOTE: Whole cardamom, peeled and freshly crushed with a rolling pin, gives a more intense flavor to the krumkake.
Preparation:
- Get the griddle ready: place the griddle directly on the cooktop over medium heat (remember it’s suitable for gas, ceramic, and electric cooktops, but not for induction cooktops). Heat it alternately, flipping to warm both sides of the griddle until, when you sprinkle a few drops of water on it, the droplets sizzle.
- Add the eggs to a bowl and beat well.
- Add the sugar, the butter and the cardamom or anise. Continue beating.
- Add the flour and the milk, and beat until you obtain a smooth batter.
- Grease the inside of the plates of the pan with butter when making the first cookies (use a pastry brush to reach the entire surface of the plates).
- Place about 1 teaspoon of batter in the center of the pan’s cooking surface. Close the griddle and gently squeeze the handles. (If the batter overflows, it means you’ve added too much; remove the excess immediately before it burns.)
- Cook for 5-10 seconds before flipping the griddle to continue cooking on the other side, without opening it. Cook until the cookie is light golden; open the griddle to check if it’s ready.
- Remove quickly with a spatula and roll immediately onto the cone included in the kit to shape it. Remove the cone and let the cookie cool on a rack, with the seam down.
- When completely cool, store them in a shallow airtight container, stacking them carefully in 1 or 2 layers.
Notes:
- If you like, you can fill them with whipped cream or pastry cream. If so, do it once they have completely cooled. You can use a piping bag or a De Buyer gun to fill them.
- If you like, you can serve them dusting powdered sugar on top, or you can cover them fully or partially with dark, milk or white chocolate. It's not traditional, but it's delicious.
- A Norwegian friend once told me 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 preference, and especially eggs and butter at room temperature. If you want to try an alternative recipe, or adapt to other quantities, you can try this one and tell us how it turned out.
How to serve or fill Krumkake?
You can serve krumkake on a tray just as you made them. Their sweet flavor and crisp texture make them exquisite on their own. But if you like, you can fill them or, as you may have noticed, serve them arranged in a Bundt mold filled with one of the following options, all very typical to accompany krumkake:
- Whipped cream: A Norwegian classic. Its smooth, creamy texture pairs perfectly with the crunch of krumkake.
- Pastry cream: A denser, sweeter option, ideal for dipping.
- Vanilla or chocolate mousse: Light and fluffy, perfect for filling or dipping the krumkake.
- Sweetened mascarpone or cream cheese: Mixed with a touch of sugar and vanilla, it adds creaminess and a mild flavor.
- Caramel sauce or melted chocolate: Can sit at the bottom of the mold to give a sweet, decadent touch when dipping the cookies.
- Fresh fruit: A lighter combination, like pieces of strawberries, raspberries or blueberries with a bit of powdered sugar.
Presentation in the Nordic Ware Bundt mold is beautiful, and with the center filled, it not only becomes a focal point on the table, but watch out! I recommend, if you choose to serve them in the bundt, to prepare it just before serving, so that that bath in cream or custard doesn't soften the cookies (if you assemble it just before bringing it to the table, there won't be time for that, don't worry—they will fly off the plate making "crunch"). And it's a very original presentation!
