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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 60 |
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No, it’s not pronounced “crumbcake”…it’s “kroom-kaka”! Krumkakes are a Scandinavian delicacy, much like a little waffle cone. You can fill them with whipped cream or anything you like, but they’re so good all alone, why bother? Read more ? This year I started dipping just the rim in melted white or dark chocolate for a little jazz to the plain cone. Our favorite, though, is still just as is ...crispy with a hint of cardamom and cinnamon. Ingredients:
1/2 cup melted butter, cooled to room temp |
11/2 cups sugar |
4 eggs, beaten |
1/2 cup heavy whipping cream |
21/2 cups flour |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1/4 teaspoon cardamom |
1/4 teaspoon cinnamon |
Directions:
1. Using a wire whisk, blend the sugar with the butter, then whisk in beaten eggs.
2. Slowly whisk in the whipping cream.
3. Add flour and all of the remaining dry ingredients and extract, whisking together until well blended.
4. The mixture is the consistency of very thick pancake batter.
5. Drop batter by teaspoonful onto preheated KrumKake iron and cook about 30 seconds, or until cookie is just lightly golden brown.
6. Remove cookie from iron and immediately roll around krumkake cone to shape.
7. Cool on waxed paper and store in air-tight container (I prefer glass over plastic for storing these - seems to keep them crispier).
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