Cardamom Krumkake Recipe - Nordic Ware (2024)

FAQs

Why is my krumkake soggy? ›

Filling krumkake with whipped cream or some other delightful filling will eventually lead to sogginess over time. It's best to wait until the last minute to fill them if you want them to retain a crispy texture.

Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning 'curved cake'; pl. : krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

Krumkake batter is thinner than pizzelle batter, which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.

Additionally, lightly grease both sides of the iron before your first batter is placed. This will prevent the batter from sticking and ensure easy removal of the cookies. After the first krumkake, you should not have to regrease your iron due to the high butter content in the batter.

Krumkake freezes very well, and can keep in the freezer for months. Be sure to let them cool completely before packing and freezing them.

Krumkake, pronounced “kroom-ka-ka,” meaning “curved cake,” is a classic Norwegian waffle cookie. They should be crispy and simply flavored — and in my opinion, filled with good, homemade whipped cream. But you can eat them plain as well — or as a special ice cream cone!

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Object Name: cookie iron.

How do you season a Krumkake iron? ›

Plug in the krumkake iron to start heating it up. Brush the inside molds with some of the remaining melted butter. I've tried cooking spray, but it makes it kind of sticky. The butter is better for seasoning the iron.

On my Krumkake Iron, I clocked the surface temperature anywhere between 330° Fahrenheit and 360°. My experience was that the hotter the iron was, the better.

The plural is krumkaker. Krumkake is a traditional Norwegian Christmas cookie. Krumkaker are made from flour, sugar, eggs, butter, and cream.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes. Have a question for the Kitchens?

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.

They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.