Norwegian Krumkake
This Norwegian Krumkake recipe creates delicate Scandinavian waffle cookies flavored with cardamom. Thin, crisp, and lightly buttery, these traditional holiday cookies are rolled into elegant cones and often served with whipped cream or berries.
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Servings: 35 cookies
Ingredients
Krumkake Batter
- 4 large eggs about 225 g without shells
- 2 sticks unsalted butter 225 g, melted and cooled
- 1 cup all-purpose flour 225 g
- 1 ¼ cups granulated sugar 225 g
- 1 teaspoon ground cardamom
- ¼ cup water 4 tablespoons
Whipped Cloudberry Cream
- 1 ½ cups cloudberries or other berries 300 ml
- 2 tablespoons granulated sugar divided
- 1 ½ cups heavy cream 300 ml
Instructions
Prepare the Krumkake Batter
Weigh the ingredients
- Begin by weighing the eggs without the shells. Measure the butter, flour, and sugar so they correspond to the same weight as the eggs. This traditional method ensures a balanced batter and consistent cookie texture.
Melt the butter
- Melt the butter in a small saucepan or microwave-safe container. Allow it to cool slightly before incorporating it into the batter to prevent the eggs from cooking prematurely.
Combine the dry ingredients
- In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and ground cardamom until evenly distributed.
Prepare the batter
- Lightly beat the eggs in a separate bowl. Gradually pour in the cooled melted butter while whisking continuously. Add the dry ingredient mixture followed by the water, stirring until the batter becomes smooth and fully combined.
Rest the batter
- Allow the batter to rest for 30 minutes at room temperature or refrigerate it for several hours or overnight. Resting the batter helps the flour hydrate and improves the texture of the finished cookies.
Cook the Krumkake
Preheat the krumkake iron
- Heat the krumkake iron to medium-high heat according to the manufacturer’s instructions.
Cook the cookies
- Place 1 tablespoon of batter in the center of the heated iron. Close the lid and cook for approximately 1½ minutes, or until the cookie turns lightly golden.
Shape the cookies immediately
- Remove the cookie from the iron and shape it while still warm.
- Cone shape: Wrap the cookie around a krumkake roller and hold it in place for 30–60 seconds until firm.
- Bowl shape: Place the cookie over a small bowl and gently press it into shape.
Cool the cookies
- Transfer the shaped cookies to a wire rack and allow them to cool completely before storing.
Prepare the Whipped Cloudberry Cream
- Combine the cloudberries with 1 tablespoon sugar and allow them to macerate for 15 minutes.
- In a separate bowl, whip the heavy cream with the remaining 1 tablespoon sugar until stiff peaks form.
- Gently fold the berries into the whipped cream until combined.
- Serve the krumkake with the cloudberry cream or another creamy dessert filling.
Notes
To make gluten-free Norwegian Krumkake, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. This helps maintain the structure of the delicate cookies.
Because gluten-free flour absorbs moisture differently, allow the batter to rest at least 30–40 minutes before cooking to fully hydrate the flour.
Additionally, verify that all ingredients—including baking powder (if using variations)—are certified gluten-free. The cookies may be slightly more delicate, but they will still be crisp and flavorful.