Scandinavian Christmas Crispy Krumkake Recipes

NORWEGIAN KRUMKAKE

Norwegian Krumkake image

If you like a mildly flavorful and crispy wafer-like cookie, this is it! Other flavorings can be added in addition to or instead of vanilla. You can even use this recipe to make your own ice cream cones. Easy and quick! Pipe them with whipped cream or dip in melted chocolate.

Provided by SUCCESSB440

Categories World Cuisine Recipes European Scandinavian

Time 35m

Yield 50

Number Of Ingredients 7

Ingredients

½ cup unsalted butter
1 cup white sugar
2 eggs
1 cup milk
1 ½ cups all-purpose flour
½ teaspoon vanilla extract
½ teaspoon butter flavoring, optional

Steps:

Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.1 g, Cholesterol 12.7 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 5.1 mg, Sugar 4.3 g

SCANDINAVIAN CHRISTMAS CRISPY KRUMKAKE

Scandinavian Christmas Crispy Krumkake image

Both the Norwegians and Swedes make krumkake, the thin, crisp cookie that is baked in a special krumkake iron. The iron in heated on top of the range on a burner and looks something like a waffle iron without deep grids. Krumkake irons usually have a fancy swirled design that imprints on the cookie. It takes special skill to eat these fragile cookies as well as patience to make them! But it isn't Christmas without them in a Scandinavian household.

Provided by Olha7397

Categories Dessert

Time 17m

Yield 2 doz

Number Of Ingredients 6

Ingredients

1 cup sugar
1/2 cup softened butter
2 eggs
1 cup milk
1 1/2 cups all-purpose flour
water, if necessary

Steps:

In a medium bowl, cream the sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon 1 tablespoon batter onto center of hot iron. Close iron. Bake about 1 minute on each side until cookie is lightly browned. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cigar or cone shape. Cool on rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store baked cookies in airtight containers. You can also keep them frozen for several months.
The Great Scandinavian Baking Book B. Ojakangas.

Nutrition Facts : Calories 1286.7, Fat 56.4, SaturatedFat 33.6, Cholesterol 350.6, Sodium 458.5, Carbohydrate 177.6, Fiber 2.5, Sugar 100.6, Protein 20.5

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