Krumkaker are one of the Norwegian Seven Sorts cookies.  They are essentially a light sugary waffle rolled on a stick to create a cone.  They can be eaten on their own or filled with cream, sour cream, jam and berries.

Krumkaker irons have different traditional patterns that mold onto the cooking waffle.  The pattern from our waffle iron is from Osterdal, Eastern Norway.  It is most common now to use an electric iron, however, in the older days people used wood fire irons similar to camping irons.

There are many different recipies form all over Norway.  Some are thicker with cream and others have cardamom and other Christmas spices.  Our recipe is plain and simple and tastes great.

Traditionally the krumkaker was rolled on a stick but now we have a special rolling cone to help the method.  Nowadays it is also popular to make krumkaker into a cup form which is then filled with cream or ice cream and toppings.

Ingredients:
2 eggs
125g of sugar
125g of melted butter
150g of plain flour

Method:
Whisk egg and sugar together until light.  Pour in cooled melted butter and mix.  Sift in the flour and gently fold into the mixture.  Let stand for about 30 minutes.  The batter should seem a little thick but oily.

Warm the iron.  Grease the iron with a little spray oil.  Put a small spoon of batter into the middle of the iron and squeeze shut.   This will flatten the batter for cooking.  You want the dough to become very thin and spread to the edges to cook through.  Cook until golden.

We found that it was better to re-oil between each turn.

When golden, lift the krumkake out of the iron and roll while hot.  It will only take a few seconds for the form to set as it slightly cools.  Watch your fingers as it can be a little warm to the touch.  Some krumkake sticks have a clip so it can hold fast onto one edge as you roll without toasting your fingers.

It is usual to put out the krumkaker on a sweets platter with other Seven Sorts for snacks or after dinner treats.

Molding Krumkaker
We wanted to try forming our krumkaker into a cup for dessert.  It was surprisingly easy.

To make a mold some people lay the krumkaker over the bottom of a glass but we found it better to drop the cake into a decorative ceramic pie form.  This star shape is meant for nuts and goodies but it makes a perfect mold for krumkaker.  When the krumkaker hardens after a few seconds tip it out – no greasing necessary.

For krumkaker basically any filling goes.  It is common to have a creamy texture, like whipped cream, topped with a tangy fruit mixture such as cloudberries.  Below are some of our favourites:

Whipped cream with slightly crushed fresh raspberries.

Whipped cream with a hint of almond essence, topped with shaved almonds and drizzled with maple syrup.

Vanilla whipped cream with a crushed berry mix.  We defrosted some frozen berries from a smoothie mix bag to room temperature.  The berries become soft with a rich flavour and provide their own lovely sauce. 

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