These krumkake are the pressed cookies I made on the Nordic Treats episode of Zoë Bakes on Magnolia Network! In this episode I pay tribute to my Nordic heritage by preparing Swedish cream and krumkake, and visiting a ladies’ church group for a lesson in making the traditional Norwegian flatbread, lefse. I also make sour cherry streusel bars, because if you go to a gathering in Minnesota, you must bring something to share!
- 4 eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter melted
- 1/2 tsp vanilla extract make your own
- 1 1/2 cups (195g) all-purpose flour
- 2 tbsp corn starch
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- pinch of salt
- In a stand mixer fitted with a paddle attachment, beat eggs and sugar until light yellow. Add melted butter, vanilla, cinnamon, cardamom and ginger, and mix until combined. In a medium bowl, whisk together the flour, cornstarch, cinnamon, ginger and cardamom. Add to the egg mixture and mix until combined.
- Preheat the krumkake iron. When the iron is hot, spoon about a tablespoon of batter on top of each mold and close the iron. Cook for about a minute, or until desired darkness. Cool around a wooden dowel if you want a cone shape, or lay flat on a cooling rack. Repeat with remaining batter.