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.

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.

Preheating and greasing the iron: It's crucial to preheat the krumkake iron properly (medium-high is a good starting point) to ensure even cooking. 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.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

Store the cooled krumkake in an airtight container at room temperature for up to one week. If you plan to fill the krumkake with whipped cream, do that just before serving.

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.

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!

1. Takk! Most common way to say “thank you”.

Key takeaways. Norwegian and Swedish are both relatively easy to learn, though Norwegian is simpler to pick up for English speakers due to its easier pronunciation. Grammar in Norwegian is slightly more complex than Norwegian, as Swedish has been simplified over time.

How to use a vintage Krumkake iron? ›

Preheat iron over kitchen stove-top, until water sprinkled on surface sizzles. Spoon 1 teaspoon of batter onto the center of the baking surface. Close iron and gently squeeze together. Bake for 5-10 seconds.

Once the Krumkake are cooked, you then shape them into cones. Your iron should have come with a cone maker, but you can order them separately online. All it is is a cone-shaped device that we wrap our waffles around. After several seconds, the cookie will turn from pliable and shapable to a hard cone.

Herein lies the key physical difference between krumkake and pizzelles. Like pizzelles, krumkaker are made using a specific iron... but once flattened, they are immediately rolled using a mold, per Taste of Home. This process differs from that of pizzelles, which come flat and ready off the iron.

My tip: make sure you roll them as soon as they come off the iron.” – Jeanie Nelson Mayer. “Mom always stored them in a tin, lined with foil to keep fresh! We use vanilla extract instead of cardamom.

How to Store Krumkake. Store the cooled krumkake in an airtight container at room temperature for up to one week. If you plan to fill the krumkake with whipped cream, do that just before serving.

They were probably baked from a good consistency dough but ended up a bit under baked and raw on the inside. Either the oven temperature is too low or they were taken out too soon.

It's all about moisture. 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.