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Cardamom Krumkake, freshly baked and dusted with powdered sugar
Norwegian Krumkake with fresh dough and cardamom

Traditional Norwegian Krumkake with Cardamom

Author: Flavelo
Recipes Cakes and Desserts
Krumkake is the scent of Norwegian Christmas: a wafer-thin, cone-shaped cookie imprinted with intricate designs from the special iron used to bake it. The name literally means 'curved cake'. Its uniqueness lies in the fact that once removed from the hot iron, you have only seconds to shape it before the soft dough cools and hardens into a crisp, glass-like wafer. The spicy, citrusy aroma of cardamom makes it unmistakable.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Norwegian

Ingredients

Equipment Needed

  • Krumkake iron (or pizzelle maker)
  • Wooden cone roller
  • Hand whisk
  • Cooling rack

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Beat the eggs with the sugar and vanilla until pale and creamy. You don't need stiff peaks, just a light yellow mixture.

Tip: Dissolving the sugar is important so the batter isn't grainy.
2 ✓

Drizzle in the melted (but not hot) butter and the milk. Mix thoroughly.

Tip: If you pour hot butter onto eggs, they might scramble. Temperature balance is key.
3 ✓

In a separate bowl, whisk together the flour, salt, and ground cardamom. Sift this into the liquid mixture and whisk until smooth and lump-free.

Tip: Cardamom's aroma releases best in a fatty medium (butter), so mix well.
4 ✓

Let the batter rest on the counter for 20-30 minutes. The flour will absorb moisture and the batter will thicken slightly.

Tip: Batter without resting might be too runny and leak out of the iron.
5 ✓

Heat the Krumkake iron. Place a small tablespoon of batter in the center, close it, and bake for about 1 minute until golden brown. Flip the iron halfway through if using a stovetop version.

Tip: The first one is often a test piece to adjust amount and heat.
6 ✓

Immediately upon removing from the iron, roll it onto a cone form (or handle of a wooden spoon) while still hot and pliable. Hold for 10 seconds until it sets.

Tip: Due to sugar caramelization, the dough is pliable when hot but hardens like glass as it cools.
7 ✓

Slide off the form and let cool completely on a rack.

Recipe FAQ

Why did the Krumkake stay soft?
Either the batter is too thick, it wasn't baked long enough, or it was stored in a humid place. Only box them up when completely cool!
I don't have a Krumkake iron, what should I use?
You can use a regular waffle cone maker or pizzelle iron; the key is thin dough and quick shaping.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1/2 cup Unsalted Butter (melted)
  • 2/3 cup Milk
  • 1 tsp Ground Cardamom
  • 1 tsp Vanilla Extract
  • 1 pinch Salt