Norwegian Krumkake
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In a medium bowl, cream the sugar with the butter
2
Beat in the eggs until the mixture is light and lemon colored
3
Beat in the milk and flour until blended and smooth
4
Let stand 30 minutes
5
Preheat the krumkake iron until a drop of water sizzles when dropped onto the top
6
Open the iron; coat lightly with nonstick spray
7
Spoon 1 tablespoon batter onto center of the hot iron
8
Close iron
9
Bake about 1 minute on each side until the cookie is lightly browned
10
Insert the tip of a knife under the cookie to remove form the iron; roll the hot cookie into a cigar or cone shape
11
Cool on a rack
12
Cookies become crisp as they cool
13
Repeat with remaining batter
14
Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream
15
Store the baked cookies in an airtight container
16
They can be kept frozen for several weeks