Norwegian Krumkake

Thin, crispy Norwegian waffle cookies with delicate notes of cardamom and nutmeg. A traditional treat that is rolled into a beautiful cone shape directly from a special iron.

Ingredients

• 3 pcs Egg
• 180 g Sugar
• 160 g Butter
• 1 tsp Ground cardamom
• 1 pinch Ground nutmeg
• 0.5 tsp Salt
• 300 g Wheat flour
• Water

Instructions

1. Whisk the eggs with sugar until thickened and pale, forming a light fluffy mixture.
2. Melt the butter and cool it slightly, then add to the egg mixture, stirring well.
3. Add the cardamom, nutmeg, and salt. Gradually fold in the flour, stirring carefully to avoid lumps.
4. Let the batter rest for at least 30 minutes at room temperature. This will improve the texture of the cookies.
5. Heat the krumkake iron. Spoon one tablespoon of batter onto each section and close the iron. If the batter is too thick, thin it with water. Cook until golden brown on both sides.
6. Immediately while the cookie is still hot, roll it around a wooden krumkake cone or wrap it around a mug. The cookie hardens quickly, so let it cool on the cone. Move to the next cookie once the previous one has hardened.
7. Store completely cooled cookies in a metal or glass container lined with paper towels. You may also freeze the cookies for storage.