Cardamom Krumkake Recipe - Nordic Ware (2024)

FAQs

Why is my krumkake soggy? ›

Fill them immediately before serving.

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.

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.

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. After the first krumkake, you should not have to regrease your iron due to the high butter content in the batter.

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.

Put a small dollop of batter in the middle of the frying pan. Press the cake pan down on top (use hot pads) to make it spread out. Tip: Pay attention to how hard you're pressing down- if you push too hard you will get holes in your krumkake; too little and you'll have a pancake!

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!

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

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.

Why is my krumkake soft? Your krumkake may turn out soft if it's not cooked long enough or if you use a recipe that includes too much milk (traditional Norwegian krumkake recipes, like this one, typically don't call for it at all).

Why is my krumkake cracking? ›

If the Krumkake is cooled down too much and then rolled, it will crack and crumble, thus losing its unique identity and food shape.

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.

Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Besides these cookies potentially being undercooked, I've found that some cookies just come out this way, and need to cool completely before being eaten. Cooling allows for the center to solidify a bit more, giving them a gooey texture, with a crisp crust around the edges.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.