A krumkaker iron is used to make these delicate cone-shaped wafers. The cardamom-flavored wafers are fill with whipped cream and toped with berries, jam, or chocolate.
type: drop
makes: 25
1 cup granulated sugar
2 eggs
1/2 cup butter, melted
2/3 cup milk
1 teaspoon ground cardamom
1/4 teaspoon ginger
1-1/3 cup all-purpose flour
water, if necessary
whipping cream, whipped
berries, jam, or chocolate
Beat sugar, eggs, and butter.
Beat in milk until batter is smooth.
Add cardamom.
Gradually add flour.
Heat krumkaker iron until a drop of water sputters when sprinkled on its surface.
Brush the iron with melted butter or oil.
Place a generous tablespoon of batter in the middle of the iron.
Close iron.
Bake about 1 minute on each side over medium heat until golden brown.
Remove cake with the fork or the tip of a knife and immediately roll up into cone or cylinder.
Cool on a wire rack.
When ready to serve fill with whipped cream and top with berries, jam, or chocolate.
Reviews
Elizabeth from Surrey, BC.
Thank-you for your recipe on Krumkaker, it was most informative. ...I was raised with this wonderful cookie all my life, unfortunately my mother has passed away but I was able to recieve her cast iron krumkaker iron from my Dad. My parents are of Lithuanian ( mother ) and Norwegian ( father ) decent. I have a recipe of my own handed-down from my paternal grandmother ( whom was born in the Old Country). I tried both recipes and without the invaluable advice on properly cooking the krumkraker, I would have grown extremely frustrated over the process. It has been at least 20 years since I last cooked this delicious cookie myself . I rate it as "5".
Thanks,
A grateful baker
December 18, 2006 | 
