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 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.

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.

The dough will be thicker than pancake batter. Heat your iron over medium-high heat. Once heated, lightly spray with cooking spray or melted butter. You only need to grease your iron one time as the butter in the batter will keep your krumkake from sticking.

well I've got a hack for you to soften those cookies right up. simply put the cookies inside a dish that you can seal with a lid. then add a slice of bread to the dish for simplicity purposes. I just added one cookie and half a slice of bread here.

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.

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.

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.

Before initial use and after subsequent uses, hand wash with warm, soapy water. Brush plates with butter or oil prior to use. Always use oven mitts when handling a hot krumkake iron, as handles will become extremely hot with use. We recommend wearing oven mitts or latex food handling gloves during rolling process.

What if my krumkake is too thin? ›

KRUMKAKES: The iron is geared to use 1 Tablespoon of batter for each wafer, and it should spread easily over the whole surface but should not run over when pressed down. If the batter is too thin, add more flour.

Krumkake is a very thin Norwegian wafer cookie, served rolled into a cone shape. Batter is poured into the press and cooked with indirect heat by being placed on the accompanying stand. The krumkake iron sold well due in part to Minnesota's large Scandinavian population.

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.

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.

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.

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.