Posted by: Sarah | November 28, 2011

Krumkaker: Norwegian Christmas Cookie Challenge 4


When I told Eliot that I was going to bake the 7 traditional cookies of a Norwegian Christmas he was delighted – he thought for the cost of a bit of flour, sugar and butter I would keep myself busy for days!  Then I told him about the tools that needed to be purchased in order to do the job properly.  Welcome to the first “expensive” Norwegian Christmas Cookie.

To do this properly it’s important to buy a Krumkaker Iron which makes crispy pancakes embossed with a traditional Norwegian pattern (approx 399NOK).  You then need to quickly shape them into cones whilst still hot so that when they cool down you can fill them with cream.

I’m always looking for the cheap option so I did ask the shop assistant if it were possible to use my existing waffle iron at which point she turned to her colleague and burst out laughing.  I left with my head low carrying a Krumkaker Iron.

Recipe:  Makes approx 18 crispy cones

  • 2 Eggs
  • 125g Sukker (Sugar)
  • 90g Hvetemel (Plain Flour)
  • 100g Potetmel (Potato Flour)
  • 125g Smeltet Smør (Melted Butter)
  • 7 Tablespoons of water
  • Half teaspoon of Almond Essence

Method:

  1. Mix together the eggs and sugar until light and fluffy
  2. Gradually stir in the dry ingredients
  3. Stir in the melted butter and water
  4. Add a few almond drops
  5. Leave in the fridge to allow the batter to swell for approx 30 minutes
  6. Heat up the Krumkaker Iron and spray with oil for the first biscuit.  No need to add any other oil after that since the mixture is fatty enough!
  7. Add approx 1 heaped tablespoon of mixture to the iron and shut the lid
  8. After approx 30 seconds the cookie is baked.  Open the iron and check – it should be golden brown.  If it is, grab the curling stick and roll the patterned pancake around it.
  9. Leave on a wire rack to cool – they cool down very quickly
  10. Fill with cream and fruit to serve

Sarah’s Tips:

  • Try not to over fill the Krumkaker Iron.  Place the mixture slightly to the back of the Iron because when you close the lid it will spread forward.
  • When you roll up the hot pancake, just hold it for a couple of seconds to make sure it sets correctly before moving to the wire rack.
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