Krumkake
Ingredients
- ½ cup (113 g) unsalted butter, melted and cooled
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) whole milk
- 3 tbsp water
- ¾ tsp salt
- 2 tbsp cornstarch
- 1½ cups (180 g) all-purpose flour
Krumkake — 'curved cake' — are one of the seven traditional cookies of a Norwegian Christmas. A thin batter of eggs, sugar, melted butter, milk and flour, rested so the flour hydrates, is cooked a spoonful at a time in a krumkake iron that stamps an intricate pattern onto each wafer. The moment a cookie comes off the iron, while it is still soft, it is rolled around a wooden cone; seconds later it sets into a crisp, delicate cone that can be eaten plain or filled with whipped cream and cloudberries.
Method
Whisk the salt, cornstarch and flour together in a bowl and set aside.
Whisk the sugar and eggs in a large bowl until no lumps of sugar remain, then slowly whisk in the cooled butter and vanilla until the mixture is smooth and cohesive.
Whisk in the milk and water, then the flour mixture, until the batter is smooth. Rest it at room temperature for 30-45 minutes.
Heat a krumkake iron. Cook the cookies one tablespoon of batter at a time, closing the iron and cooking until pale golden, following the iron's instructions.
Lift each hot cookie onto a clean kitchen towel and immediately roll it around a cone-shaped form. Let it rest seam-side down with the form inside for a few seconds until it holds its shape.
Slip out the form and transfer the krumkake to a wire rack to cool and crisp. Repeat with the remaining batter.
Store in an airtight tin; fill with whipped cream just before serving if you like.
