Gluten-Free Krumkakor Norsk Cookies are a nice sweet and crumbly cookie from Scandinavia which is best served with coffee. These delightful cookies will become a family favorite. In fact, they are a vintage classic traditional holiday cookie that can be shaped into horns, rolls, or small bowls. Roughly translated they are crumb cookies as they break easily.
In all honesty, I love the holidays. Especially when my kids were little and 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. Not to mention then there are traditional items to cook. Additionally, I am married to an American that is half Norwegian and half Dutch German.
Furthermore, 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. In particular, the Norwegian/Swedish Crumb Cookie or Krumkaka.
More importantly, Krumkaka is 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. Of course, the old iron griddle would have to be flipped. Today most use electric irons. On the iron are traditional Scandinavian designs often with heart shapes. Every iron will have its own design.
Krumkaka is very similar to the Italian Pizzelle. A small amount of batter is placed on the iron griddle and cooked for 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 thin, light, crisp, crunchy, sweet, and delicious traditional Norwegian/Swedish Christmas cookies.
History of the Krumkakor Norsk Cookies
Indeed, the first Krumkaka griddles were made by blacksmiths. They created their own designs. 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. They are prized by the people who own them. Believe it or not, they are one of the world’s oldest cookies that are still being made.
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 recipes are family heirlooms. My husband’s grandmother lived to be 100. Her parents came to this country from Norway. She was born in Bemidji, Minnesota.
These cookies can be filled with vanilla cream or whipped cream and fruit. Flavor with cardamom, vanilla, almond flavoring, or anise. The choice is yours. This makes approximately 50 cookies.
Needless to say, I love being a part of history, tradition, culture, and customs by being able to pass down to my children the traditional food of their ancestors. However, I have had to alter this recipe so that I too can eat it. In any event, I can’t imagine my Christmas without my traditions.
My Personal Notes on Gluten-Free Krumkakor Norsk Cookies
Anyhow, my electric griddle iron makes two at a time. By the way, these cookies can be hard to make, and often in many families requires two people. One making the Krumkaker and one shaping them. Therefore, you will need to work quickly. Not to mention, it also 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. Anyway, it is hard to do two at a time by one’s self. Consequently, they both need to be removed from the iron griddle at the same time as well as being shaped while they are still warm. On the other hand, this recipe does give you a little more time than the ones with wheat flour.
At any rate, I often slightly burn my fingers while shaping as they are just off the griddle. In either case, if your cookie is not holding its shape leave it on the cone, or the spoon, or the glass until it cools. Thus, 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 ut whether it be the cone, wooden spoon, or glass.
Where To Purchase Krumkakor Norsk Cookies Griddle:
Furthermore, you can purchase a Kramkaka iron griddle at Amazon or from Nordic Ware. Likewise, you can purchase either a stovetop iron griddle or an electric one. In any case, the older generation feels that the stovetop one is better and more authentic. This recipe can be adapted from paper-thin to thicker. Simply adjust the flour. Just add 1/8 cup of cassava flour until it is the right thickness for your family.
Nutritional Facts are based on one plain cookie and do not include any filling you may use.
Gluten-Free Krumkakor Norsk Cookies
- 4 eggs
- 1 cup monk fruit sweetener
- 1 cup heavy cream
- 1/4 cup water
- 1 cup cassava flour for a thicker cookie at 1/8 cup more of cassava flour
- 1 teaspoon cardamom
- 1/2 cup melted coconut oil or butter
Directions for Gluten-Free Krumkakor Norsk Cookies:
Preheat the 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 once the griddle is hot. 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 it 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.
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. These cookies are incredibly delicate and easily break.
Omit the cardamom and add 1 teaspoon of Almond flavoring instead or substitute the cardamom with 1 teaspoon of vanilla.
Gluten-Free Krumkakor Norsk Cookies
- 4 whole eggs
- 1 cup monk fruit sweetener
- 1 cup heavy cream
- 1 1/8 cup cassava flour
- 1 tsp cardamom
- 1/2 cup melted 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 once the griddle is hot.
- Open griddle and place approximately 1 tablespoon per well.
- 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.
- These are the traditional shape.
- The other two shapes I have made are not traditional.
- Use 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 it onto the glass while still warm.
- To make a pirouette or cigar type cookies: wrap around a wooden spoon while still warm.
- Close griddle and cook for 1 minute 20 seconds - 2 minutes.
- Cookies should be lite brown.
- Or after shaping dip the tips inside melted chocolate.
- Variation: Omit the cardamom and add 1 teaspoon of Almond flavoring instead or substitute the cardamom with 1 teaspoon of vanilla. The other two shapes I have made are not traditional. I have also used the bottom of a glass and shaped small Tuiles bowls.
Notes About Cookie
- 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. These cookies are incredibly delicate and easily break.
|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 4 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.|