Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Krumkaka contributed by, Josh from The Seven Hills School in Cincinnati, Ohio USA


From: Norway





1/2 cup of white sugar

1/2 cup of butter, softened to room temperature

3 eggs

1 cup of flour

1/2 tsp. vanilla

1/2 tsp. freshly ground cardamon

6 Tbsp. water





Cream  together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamon.Stir in flour, mixing well. Add water until batter is consistency of thick cream sauce


Lightly grease the two sides of a krumkaka  iron with cooking spray or melted butter if using an electric krumkaka baker, follow the directions provided by the manufacturer. Heat iron over medium -high burner just until a drop of water sizzles on the surface;to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting . Spoon a heaping table spoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter(but not tightly that the batter leaks down the sides of the iron.


Note: Because of the batters  butter content,  leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand  to swiftly wipe up any leaks and prevent baking krumkaka  flambe!).


Bake for thirty seconds, flip iron over, and bake an additional thirty seconds. Flip iron back to initial position, open and immediately roll cookie around a krumkaka cone or a handle of a wood spoon. Slip off cone allow to cool on rack.s

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments

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