Today’s cookie is something I’ve been dying to make for awhile. This is actually a traditional Christmas cookie, but I ended up not having time to make these before Christmas. I think I told you in my previous posts that earlier in the month I had asked on Twitter what people’s favorite Christmas cookies were. One of the answers I got was krumkake, which is a Scandinavian crisp cookie.
I love the concept of these cookies because you make them on a special krumkake iron (I know, all the irons for these Scandinavian cookies) and then roll them into pretty cones. The iron for these cookies is more like a fancy waffle iron. I got an electric one for Christmas, but the traditional ones are designed to be used on the stove. They all have a pretty design that gets imprinted on the krumkake when you use them. I have no experience with the stove-top irons, but my electric one is awesome! As far as I can tell, you can probably use this iron for pizzelles, the Italian Christmas cookies (even though the recipe would be different). I looked online for pizzelle makers, and it looks like they have different design for the imprint but otherwise work on the the same principles as krumkake makers.
To make krumkake, you place a blob of dough in the iron and squish the cover on top of it. This makes a flat krumkake:
As soon as the krumkake has cooked, you quickly remove it from the iron and then immediately use a cone roller:to shape them into cones. Luckily, a cone roller came with my iron–yay! I have to say, it’s so fun to make these! And they are surprisingly easy to make and to roll.
After the cones are cooled, you fill them. It’s my understanding that in Norway and Sweden, it’s traditional to fill the cones with whipped cream mixed with cloudberry jam. I got my cloudberry jam at Ikea. You can also order it online. You can also fill them with whatever you want to–plain whipped cream would be awesome. And I also want to try chocolate whipped cream. Mmmm. They also quite tasty on their own, so you can just eat them plain like a cookie.
You can use a pastry bag and fancy tip to fill the cones. Or you can use a gizmo like this, which does the same thing. Or you can just spoon the cream into the krumkake. Regardless of the way you get the cream into the krumkake, they taste delicious!
Because of their cone shape, I’m thinking these might be great as ice cream cones. I haven’t tried that yet, but I intend to do so soon! For anyone who wants to try this idea before I do, what I would do is put a blob of chocolate in the bottom of the cone and let it harden. Then place the ice cream in the cone–with the idea that the chocolate would stop the melting ice cream from dripping out of the bottom of the cone.
Krumkake (Scandinavian Crisp Cookies), Gluten-Free
-adapted from The Great Scandinavian Baking Book, Beatrice Ojakangas
-makes around 20 krumkake
Special Equipment Needed
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko or glutinous rice flour)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cookies)
1 C (200g) granulated sugar
1/2 C (1 stick; 4 oz; 115g) unsalted butter (or butter substitute), softened
2 large or extra large eggs
1 C (235ml) milk (or milk substitute)
1 tsp vanilla extract
1 1/2 C (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix
Neutral flavored oil for the iron (Rice Bran Oil)
For the filling: whipped cream and jam of your choice, mixed together
In a medium bowl, cream together sugar and butter until fluffy. Add the vanilla extract and beat until blended. Add the eggs, one at a time, and beat until mixture is light and fluffy. Beginning and ending with the flour, add the flour and the milk, alternating between the two. Beat until mixture is smooth–a few seconds.
Preheat the krumkake iron. If you have an electric iron, preheat it to the 2.5 darkness level. Brush the iron with a bit of vegetable oil. You will probably only need to brush the iron with oil for the first krumkake of the day–see how your iron behaves and brush with oil accordingly.
When iron is ready, place a heaping tablespoon of batter in the middle and close top. Let cook for 60-70 seconds. You will need to make a few in order to find out the optimal cooking time for your iron. Once cooked, remove the cookie from iron onto a plate or cookie sheet and quickly roll around roller cone. Let sit for a minute or two until the cookie has cooled into the cone shape. Remove cone.
Repeat process with the rest of the batter. Let the cookies cool completely–they will crisp as they cool.
Immediately before serving, fill with your choice of filling. We like to mix unsweetened whipped cream with a some cloudberry jam (or other jam) for the filling. Also, the krumkake can be made ahead of time and stored in an airtight container, unfilled, until needed. Don’t store these filled, as the krumkake will become soggy.
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