My recipes are dairy free, refined sugarfree, and many are dairy free.
The holidays are on their way. October – December is my favorite time of year. I love the holidays. When my kids were little we would decorate for all of the various holidays. Although honestly, my favorite is Christmas as we decorate our house in both Swedish and American decorations. Then there are traditional items to cook. Plus I am married to an American that is half Norwegian and part Dutch German.
I always jokingly tell my husband that I get along fine with his Norwegian side, it’s his Dutch-German side that is stubborn and hard to get along with. Since my husband is 1/2 Norwegian I have also taken on some traditional items for our Christmas. One of these items is the Norwegian/Swedish Crumb Cookie or Krumkaka. Krumkaka are made with a traditional iron griddle with a two-sided design. These iron griddles resemble a waffle iron. Years ago these iron griddles made these traditional cookies on woodstoves with an iron sitting on the stove. The old iron griddles would have to be flipped. Today many use an electric iron. I myself have an electric one. On the iron are traditional Scandinavian designs often with heart shapes. Every iron will have its own design.
Krumkaka are very similar to the Italian Pizzelle. A small amount of batter is placed on the iron griddle and cooked for around 1 to 2 minutes. Then carefully removed and while still very hot you wrap it around a wooden cone shape that comes with the griddle iron. They are a thin, light, crisp, crunchy, sweet and delicious traditional Norwegian/Swedish Christmas cookie.
The first Krumkaka iron griddle was made by blacksmiths who created their own designs and often inscribed them with their initials inside the iron. Their initials were often a part of the pattern. The original iron griddles had long handles so that they could be used over fires and often weighed more than 10 pounds. As time went on and wood burning stoves became the rage the handles were shortened. Old krumkaka iron griddles are family heirlooms and are prized by the people who own them. Historically these cookies are one of the worlds oldest cookies that are still made today.
These Scandinavian cookies are very thin some are almost paper thin. These cookies can be frustrating to make as the cookies often crumble very easily. They are very thin and crispy. Scandinavian cookies are not as sweet as American cookies. These cookie recipes are often handed down from generation to generation. I have several recipes one with heavy cream and one without. My husband’s grandmother lived to be 100. Her parents came to this country from Norway. She was born in Bemidji, Minnesota.
This recipe took me several tries to get it right. Krumkaka is a necessity for every Scandinavian American Christmas table. These cookies can be eaten by themselves or filled with vanilla Cream or whipped cream and fruit. They are yummy with coffee. These cookies can be made in two varieties with cardamom, vanilla or with almond flavoring the choice is yours. This makes approximately 50 cookies.
I love being a part of history, tradition, culture, and customs. I love being able to pass down to my children the traditional food of their ancestors. I have had to alter this recipe so that I too can eat it. I can’t imagine my Christmas without my traditions.
Use with my Swedish Vanilla Sauce, Soft Serve VCanilla Ice Cream (dairy free), Coffee Ice Cream, Mint Chocolate Chip Ice Cream, Salted Maple Pecan Ice CreamCaramel Pecan Soft Serve Ice Cream (Dairy Free), Chocolate Mousse, or other fillings.
My electric griddle iron makes two at a time. These cookies can be hard to make and often in many families requires two people. One making the Krumkaker and one shaping them. You need to work quickly. It works best if you have two cones. If you don’t have two cones then just try shaping them differently or only making one at a time. It is hard to do two at a time by one’s self. They both need to be removed from the iron griddle at the same time as well as being shaped while they are still warm. This recipe does give you a little more time than the ones with wheat flour. I often slightly burn my fingers while shaping as they are just off the griddle. If your cookie is not holding its shape leave it on the cone, or the spoon, or the glass until it cools. Don’t wrap it too tightly around the shape as you will not be able to remove the shaper that you are using and would have to break the cookie to get the shaper whether it be the cone, wooden spoon or glass.
You can purchase a Kramkaka iron griddle at Amazon or from Nordic Ware. You can purchase either a stovetop iron griddle or an electric one. The older generation feels that the stove top one is better and more authentic.
Nutritional Facts are based on one plain cookie and do not include any filling you may use. The Nutritional Facts are after the pictures
1 cup monk fruit sweetener
1 cup heavy cream
1/4 cup water
1 1/8 cup cassava flour
1 teaspoon cardamom
1/2 cup melted coconut oil or butter
Preheat griddle by plugging it in. Combine eggs and monk fruit sugar until thoroughly combined. Add heavy cream and water to the egg mixture.
Add melted coconut oil or butter to the egg mixture.
Next, add cassava flour and cardamom to the egg mixture until well combined.
The batter is ready to go into the Krumkaka griddle.
Open griddle and place approximately 1 tablespoon per well.
Close griddle and cook for 1:20 minutes – 2 minutes. Cookies should be lite brown.
Using an icing knife remove each cookie and working quickly use the cone provided by the griddle and gently wrap the cookie around the cone. Leave the cone inside the cookie until cooled then remove the cone. These are the traditional shape.
The other two shapes I have made are not traditional. I have also used the bottom of a glass and shaped small Tuiles bowls.
To make bowls place the cookie on top of the drinking glass and gently shape onto the glass while still warm. To make a pirouette or cigar type cookies wrap around a wooden spoon while still warm.
Or after shaping dip the tips inside melted chocolate.
These cookies are eaten plain often during the Christmas season. I feel they do resemble the Italian Cannoli or the Pizzelle. I have on occasion put whipped cream or vanilla cream or ice cream inside the cookie. This cookies are incredibly delicate and easily break.
Variation: Omit the cardamom and add 1 tablespoon of Almond flavoring instead or substitute the cardamom with 1 teaspoon of vanilla.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 3 g||13 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 18 mg||6 %|
|Sodium 7 mg||0 %|
|Potassium 8 mg||0 %|
|Total Carbohydrate 6 g||2 %|
|Dietary Fiber 0 g||1 %|
|Sugars 0 g|
|Protein 1 g||1 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|