Krumkake is a traditional Norwegian cookie that is made for Christmas and also for other special celebrations. It is crispy and wafer like. To make the beautiful pattern a special iron is used for the frying. I have made these cookies as long as I can remember. My mother was an expert and I feel I sometimes succeed and sometimes fail. The trick is to get them thin and crispy. This cookie is also traditional in Sweden and here it is called Rullrån.
- 1 1/2 dl sugar
- 3 dl wheatflour
- 1 1/2 dl water
- 100 gr butter
- Mix all the ingredients to a batter.
To fry the Krumkake you need a Krumkakejern (a special iron like the one in my picture which is a modern electrical one. There are also the old fashioned irons that you put on top of the stove. These can be found in secondhand stores or maybe with a old relative.
You put a spoonful of batter inside the iron and fry only until light golden.
Remove the Krumkake from the iron and roll immediately around a wooden stick or a paperroll. It has to be done fast since the Krumkake get hard once you take them out of the iron. When rolled put on a rack to cool.
You can put the Krumkake in a cakebox that is tight from air and keep them for months to serve or put them in a box in the freezer.
To serve they can be eaten as they are or even better with a Cloudberry cream.
To make Cloudberry cream you whip cream and add Cloudberries (fresh if you have them or Cloudberry jam).