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'; plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

Krumkake is a thin, delicate embossed cookie of Norwegian origin. Typically the cookie is rolled into a cone while still warm and flexible. It can be served plain or filled with whipped cream. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.

The first cookie may stick a bit, especially if the iron is new. To avoid future sticking, be sure to brush all crumbs from the design grooves and to brush each grid thoroughly with unsalted shortening or Pan Free before using each time. It is not to be greased between each cookie, however.

How to Store Krumkake. Store the cooled krumkake in an airtight container at room temperature for up to one week.

You can also eat it sweet, like a cookie or a cake, or eat it like a donut, covered in cinnamon sugar. Krumkake is a classic Norwegian treat so popular that it's even celebrated with an annual holiday.

Moreover, krumkake and pizzelles not only look different but also taste different, thanks to varying textures and batter thickness. Krumkake batter is thinner than that of pizzelles, resulting in a cookie capable of that final rolling stage.

The baking, the solstice, the celebration of light, and Christian faith, all come together for the holiday season. Perhaps this explains why krumkake has endured. Today, it is a featured element in the tradition of “seven sorts,” which is a Norwegian holiday baking custom.

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

To prepare iron for use: Place stove-top iron directly over medium heat on top of stove. Alternately heat both sides of the iron. If using an electric krumkake iron, pre-heat to medium setting. Iron is ready when a drop of water sprinkled inside sizzles.

What's the difference between krumkake and rosettes? ›

Rosettes are made from the same basic ingredients krumkake are, but they are deep fried.

In addition to using an air tight container for storing your krumkake, it's also important to choose a container made from the right material. Even once fully cooled, plastic can trap moisture from the cookies making them soft. I recommend storing krumkake in a glass or metal container.

Krumkake Iron

Krumkake Iron – The star of the show, a krumkake iron is a must-have for creating these gorgeous cookies. You may use either a stovetop or an electric iron, depending on your preference. The iron should have two sides imprinted with decorative designs.

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

Sugar cookie recipes consist primarily of butter. That's why they spend so much time cooling down before you cut or shape them. You need the butter to set into a usable form before you shape and bake the cookies. For this reason, the cookies often seem soft, mushy, and even melty on the baking tray.

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.

Cookies that have softened will be never become crispy when stored no matter what tricks you use. Cookies can be re-crisped in a 300 degree F oven for 5-10 minutes.