Homemade Krumkake Recipe

The Christmas cone, in Norwegian known as Krumkaker, is one of the Christmas delicacies.It's only made during the Christmas season in Norway. Its shape resembles a waffle cone for ice cream,

but it's smaller at the top and much thinner than an ice cream cone, almost like paper.Norwegians typically eat Krumkaker with cloudberry jam. The jam is made by whipping cream with sugar and adding cloudberry.

Of course, you can also serve them with ice cream.You can simply enjoy them with a cup of coffee, tea, or milk and fruit juice as well. Ingredients:2 eggs 60 grams of sugar 100 grams of butter 100 grams of flour 1 gram of mace (optional) about 20 grams of water

Steps:Prepare the ingredients: 2 eggs, 60 grams of sugar, 100 grams of butter, 100 grams of flour, about 20 grams of water, and 1 gram of mace (optional). Whip the whole egg with sugar until it forms a texture that doesn't disappear quickly.Note: Whole eggs can be difficult to whip, especially in winter. You can use the warm water method by placing the bowl over hot water. Add some melted butter and fold.Note: The butter and flour should be added alternately multiple times. Sift some of the flour and mace powder into it and fold.The flour and butter should also be added alternately multiple times. Continue this process until all ingredients are incorporated. Let it chill for 2 hours in the refrigerator.

If the batter is too thick, add a little water to adjust. I used about 20 grams of water.

Spoon out some of the batter into the waffle maker.

Cover and wait until the steam decreases slightly.

Remove the lid when it's almost ready; roll up while still hot.

Let them cool on a rack. Repeat with all remaining batter. Tip:

The sugar quantity in this recipe is reduced by 40 grams compared to Norwegian recipes, as the Krumkaker will be paired with cloudberry jam or ice cream. Whole eggs can be hard to whip, especially in winter. Use the warm water method by placing the bowl over hot water.

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Butter and flour should be added alternately multiple times.

Scoop out the batter and if it's too thick, add some water to adjust; I used about 20 grams of water.

Use a spoon to pour the batter into the egg roll machine.

Cover and wait until the steam decreases before opening.

Open the lid and quickly roll it up while it's still warm. Place it on a rack to cool down, repeating for all the remaining batter.

TIP

1.|The amount of sugar in this recipe is 40 grams less than the Norwegian version; adjust according to personal preference as you can also add sweetener when serving with blackberry cream or ice cream.

2.|Whipping whole eggs is more challenging, especially during winter. Use the hot water bath method by placing the egg mixing bowl over warm water.

3.|Alternate adding butter and flour gradually.