Thursday, 26 November 2015
4 1/2 oz butter, softened to room temperature
3 1/2 oz white sugar
4 1/2 oz flour
Cream together the butter and sugar. Stir in the eggs, one at a time.
Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.
Lightly grease the two sides of a krumkake iron with melted butter . Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface
Spoon a tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron.)
Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.
Store in tightly sealed container in order to retain crispness.
Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit.
Yield: 24 krumkake.