To make these Scandinavian favorites, a special krumkake iron is needed. The cookie is paper thin and rolled up when hot into a cone shape.
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How to make
Beat eggs at medium-high speed in small bowl until thick and lemon-colored. Continue beating, gradually adding sugar, until well mixed.
Beat at low speed, gradually adding cooled melted butter and whipping cream, until well mixed. Continue beating, gradually adding flour and scraping bowl often, until smooth. Stir in lemon zest.
Heat krumkake iron over medium-high heat on stovetop. (Iron is hot when a drop of water sizzles when dropped on open iron.) Drop 1 heaping teaspoonful batter onto hot iron. Bring top of iron down gently, pressing firmly but not squeezing out batter; scrape any excess batter from edges. Bake 20 seconds; turn iron over. Continue baking 15-20 seconds or until light golden brown. Open iron; lift krumkake off with thin spatula.
Immediately wrap hot cookies around cone or handle of wooden spoon. Hold in place a few seconds to set shape.
Krumkake irons are available in specialty food stores or in Scandinavian gift stores.
And don't forget to tag us @landolakesktchn.