Recipes

Krumkake

This Norwegian rolled cookie is a family tradition! However, we make cylindrical rolls instead of the more traditional cone shape.

Preheat the krumkake iron (a small, round cast iron press) on a small stove burner a little above medium low. On our induction cooktop we start at 6, and then alternate between 5 and 6.

In a stand mixer with the whisk attachment (or with a handheld electric mixer) beat:

• 4 eggs

Then continue to beat while adding:

• 1 cup sugar

If using a stand mixer switch to the normal mixing blade (or start mixing by hand). Add and mix until smooth:

• 3/4 cup fully melted butter (cooled)
• 1 tsp vanilla
• 1 cup tapioca flour
• 3/4 cup other flour (see below)

If using standard baking flour, sift the flour to make it light and fluffy enough. The large bags of teff and tapioca flour we buy from Azure Standard are already okay. We often use teff flour as the second flour, but this can make the cookies darker than traditional.

When using an electric krumkake iron and/or cooking at high altitude, increase the amount of "other flour" by 1/4 cup.

The cookies turn out best if the krumkake iron has both sides consistently hot. To make this happen:

1. Turn the krumkake iron upside down (so it rocks side-to-side if opened) for a few seconds.
2. Turn the krumkake iron rightside up (stable when opened), open it, and put about a tablespoon of batter in the center.
3. Immediately turn the krumkake iron upside down, where it stays for half the cooking time.
4. Turn the krumkake iron rightside up for the other half of the cooking time.

With practice, each of those four steps lasts 20-25 seconds.

The first few cookies will always turn out terribly, as you find your rhythm and what timing fits your particular batter and kitchen temperature. Those are a reward for the cooks!

(If it helps you, an online repeating 25-second timer is available here.)

The full routine looks like this:

1. Remove each cookie from the iron by sliding a knife under its middle, then transferring it to a cutting board.
               Turn the krumkake iron upside down.
2. Roll the cookie around a wooden dowel or cone. Press down gently to seal the exterior edge to the roll.
               Turn the krumkake iron rightside up.
3. Open the iron and put about a tablespoon of batter in the center.
               Turn the krumkake iron upside down.
4. Transfer the previous cookie to the cooling rack. Set the wooden dowel or cone to the side. Get the knife ready.
               Turn the krumkake iron rightside up for the other half of the cooking time.