Krumkake
Also: Krumkaker, Norwegian Cone Cookie
A thin Norwegian waffle cookie baked in a patterned iron and immediately rolled into a cone or cylinder while warm.
Identity criteria
- 1Thin batter of butter, sugar, eggs and flour, often cardamom-scented
- 2Baked in a decorative two-sided krumkake iron that embosses a pattern
- 3Cooked one at a time into a flat round wafer
- 4Rolled around a cone form while still hot and pliable
- 5Sets crisp once cooled, holding its cone/cylinder shape
Components
Wheat flouressential
Butteressential
Cream or wateroptional
Eggsessential
Sugar, cardamom (sometimes vanilla)essential
Technique
- Iron baking
- The patterned krumkake iron gives the embossed design and even thinness
- Hot rolling
- Shaping while warm is the only window to form the cone before it sets crisp
Form & serving
- Served
- As a cone or rolled wafer
- Temperature
- room temperature
- Portion
- one or two cookies
- Pairs with
- whipped cream · berries · coffee
Character
Flavour
Texture
thin, crisp, brittle wafer
Eaten
A beloved Norwegian Christmas (jul) cookie, traditionally one of the seven sorts of holiday baking.
When
winter
Variations & related
Regional variations
- Filled krumkake · Norway
Cone filled with whipped cream or multekrem (cloudberry cream)
- Plain krumkake · Norway
Eaten unfilled as a crisp cookie
Related dishes
- sibling Pizzelle
Italian iron-baked wafer cookie
- sibling Goro
Another Norwegian iron-baked cookie
Substitutions
Cardamom → Vanilla or lemon zestadmissible
Acceptable flavoring change
Krumkake iron → Flat oven bakinginadmissible
Can't emboss or produce the thin pliable wafer; not krumkake
Common mistakes
- Letting the wafer cool before rolling so it cracks
- Spreading batter too thick so it won't crisp
- Baking unevenly so the pattern doesn't emboss
- Storing in humidity so the crisp wafer goes soft
Provenance
A traditional Norwegian Christmas cookie, part of the Nordic iron-baked wafer tradition.
References
- 1.Norwegian Christmas baking tradition
Confidence: high