Krumkaker
Krumkaker recipe
Yield
36 servingsPrep
25 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
butter
|
|
| 1 ½ | teaspoons |
cardamom seeds
ground |
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
cornstarch
|
|
| 3 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
butter
|
|
| 7.5 | ml |
cardamom seeds
ground |
|
| 296 | ml |
all-purpose flour
|
|
| 13 | ml |
cornstarch
|
|
| 45 | ml |
water
cold |
|
Directions
Using a stationary or hand-held mixer, beat together the sugar, eggs, and vanilla until the mixture is light and airy.
Melt the butter and let it cool.
Sift the cardamom and flour together.
Mix the cornstarch and water until smooth.
With the mixer on low speed, alternately add the butter and flour to the sugar-egg mixture.
Beat in the cornstarch mixture.
Pour a spoonful of batter on a heated krumkaker iron, press it shut, and bake the cookie until golden on each side.
Drape around a cone or in a cup until dry.
I like to serve these with whipped cream that has cloud berries (multebaer) whipped into it.
