Krumkake

Norwegian cone-shaped cookie Not to be confused with crumb cake. KrumkakeTypeBiscuitPlace of originNorwayMain ingredientsFlour, butter, eggs, sugar,  Media: Krumkake Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning 'curved cake'; pl.: krumkaker) is a Norwegian cookie made of flour, butter, eggs, sugar, and cream. A special decorative two-sided iron griddle similar to a waffle iron is traditionally used to bake the thin round cakes, similar to Italian pizzelle and cannoli. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm (5.1–7.9 in) krumkaker are rolled into small cones around a wooden or plastic cone form. Krumkaker can be eaten plain or filled with whipped cream (often multekrem) or other fillings. These biscuits are popular not only in Norway but due to contributions of Norwegian immigrants and their descendants they are found in the cuisines of New England and the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other cookies of Nordic origin including sandbakelse and rosettes.[citation needed] They offer a sweet dessert after the traditional Christmas Eve dinner. In Germany, the cookies are commonly filled with sweet stuffings. They are also used as a type of ice cream cone.[citation needed]

Krumkake just off the hot iron, being shaped on a conical rolling pin

Electric krumkake iron and wooden krumkake rollers

19th century krumkake iron decorated with national coat of arms

Videoclip: baking a krumkake

Krumkake’s delicate, crisp texture and the ability to fold it into a tiny cone make it the perfect vehicle for festive toppings. In Norway the cookie is traditionally paired with multekrem – a cloud‑like whipped cream sweetened with cloudberries – turning a modest biscuit into a seasonal show‑stopper. The act of rolling each warm cake around a wooden cone is a ritual that brings families together in the kitchen, echoing other Nordic customs where the preparation of sweets doubles as a bonding activity. Because the cookies keep well in an airtight tin, they can be made ahead of the December rush and gifted in decorative tins, adding a touch of Scandinavian charm to any British Christmas spread.

For first‑timers the biggest decision is the iron. Traditional cast‑iron models sit on the hob and give a buttery, slightly smoky flavour, but they need careful heating and greasing. Modern electric irons with non‑stick plates and timer controls are far more forgiving and let you produce a uniform batch without guessing the temperature. Look for an iron with interchangeable plates if you enjoy both krumkake and similar treats like pizzelle. As for the dough, use unsalted butter and room‑temperature eggs to achieve a silky batter; a splash of vanilla or a pinch of cardamom adds a subtle seasonal note without overpowering the classic taste. Store rolled cookies in a paper‑lined tin with a soft cloth to keep them crisp yet pliable for filling.

The quickest way to ruin a krumkake is to let the batter sit too long – the eggs will settle and the cookies become dense rather than feather‑light. Mix the ingredients just before cooking and pour a thin, even layer onto the hot iron; too much batter produces a stiff cake that won’t roll. Another pitfall is handling the cookies while they’re still too hot; they snap back into a flat disc instead of keeping their cone shape. Work fast but gently, using a wooden or silicone cone that tolerates heat. Finally, many people over‑sweeten the filling; a lightly sweetened whipped cream lets the buttery biscuit shine and prevents the cone from becoming soggy.