Traditional recipes

Scandinavian Krumkake

Scandinavian Krumkake


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These flavor filled cookies are a lot of fun to make!

Dreamstime

These are delicious norwegian-style cookies that are made in a Krumkake iron. You will also need a wooden cone to get the correct shapw of these cookies, although you can make your own with some hard cardboard if you're in a pinch.

Ingredients

  • 1/2 Cup butter
  • 1 Cup sugar
  • 3 eggs, lightly beaten
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon ground cardamom
  • 1 1/4 Cup flour

Nutritional Facts

Servings24

Calories Per Serving98

Folate equivalent (total)4µg1%


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


  • 1/ 2 cup sugar
  • 3 eggs, well beaten
  • 1/ 2 cup butter, melted
  • 1/ 2 cup flour
  • 1 teaspoon lemon extract

To Prepare Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.

Add sugar to eggs and beat well. Melt butter and add to mixture add flour and extract.

To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.

Optional: Fill with whipped cream and fruit


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