The shape of happiness: krumkake
For many of us, these crispy, tasty cones are synonymous with Christimas cheer
The quintessential Norwegian Christmas cookie. Serve plain as a cone, or shaped as a bowl and filled with whipped cream and multe berries or jam. For this recipe, you will need a krumkaker iron and a cone shaper, both of which can be found from retailers online.
250 grams (1 1/4 cup) sugar
250 grams (1 cup) butter, melted
250 grams (1 cup) all-purpose flour
1 teaspoon ground cardamom
Whip eggs and sugar together until fluffy and pale yellow. Stir in the melted butter, flour, and cardamom. Mix until all ingredients are combined. Refrigerate the batter for 20 minutes.
Heat the krumkaker iron over medium-low heat. Pour a tablespoon of batter into the center of the hot krumkaker iron and bake until the batter is cooked and turns light golden brown. Use a cone shaper to form the krumkaker into cones while the cookie is warm. Alternatively, form the hot krumkaker into a bowl shape by molding it over the bottom of an upturned coffee mug.
Cool and enjoy plain, or fill with whipped cream and multe berries or your favorite jam.Store krumkaker in an air-tight container.
Makes 15 cookies.
Whitney Love is a cookbook author and blogger. She hails from Tucson, Arizona and is currently living in Stavanger, Norway. She runs the English language blog Thanks For The Food where she documents her love affair with Norway through the lens of traditional and modern Norwegian gastronomy. Find her online at thanksforthefood.com.
This article originally appeared in the Dec. 5, 2014, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (800) 305-0271.