Krumkaker
Crisp, patterned wafer cookies rolled into cones on a wooden form — often filled with whipped cream.
Cultural Context & History
Baked on an ornate iron and rolled while still hot, krumkaker are the lacy, cone-shaped cookies of the Christmas platter — one of the traditional seven sorts a proud host once baked.
Ingredients
- 150 g butter, melted and cooled
- 150 g caster sugar
- 3 eggs
- 150 g plain flour
- 1 tsp ground cardamom
- 2 tbsp water
- Multekrem (cloudberry cream), to serve
Recommended Tools
- Krumkake ironPresses the lace pattern and crisps the batter evenly.
- Wooden cone formShapes each hot cookie before it sets.
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Step-by-Step Instructions
- 1
Melt the butter and set it aside to cool while you prepare the batter.
- 2
Whisk the eggs and sugar together to a pale, thick eggnog.
- 3
Fold in the cooled butter, flour, cardamom and water to make a thin, pourable batter.
- 4
Heat the krumkake iron. Spoon 1 tbsp of batter into the centre, press firmly closed and cook for 1 to 1.5 minutes until golden.
- 5
Lift the cookie out immediately and wrap it around a wooden cone while still pliable, then leave to cool and harden. Serve with multekrem.
Chef's Tip
Work one at a time — krumkaker turn brittle within seconds of leaving the iron, so shape each around the cone the moment it lifts, while it still bends.
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