Uncle Odd’s Krumkaker: A Taste of Norwegian Christmas Magic

There are certain scents that, to me, are inextricably linked with the deepest, coziest moments of winter. The aroma of baking spices, the subtle sweetness of vanilla, and for me, most importantly, the delicate, almost ethereal fragrance of krumkaker warm from the iron. It’s a smell that instantly transports me back to my grandmother’s kitchen during the Christmas season, a place where flour dust danced in the light and the gentle clinking of the krumkake iron was the soundtrack to our holiday preparations. My “Uncle Odd,” though not a blood relative, was a cherished family friend who embodied the spirit of Norwegian tradition, and his krumkaker were legendary – impossibly thin, shatteringly crisp, and a testament to the simple beauty of well-loved recipes.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 30
• Yield: 30 rolls or cups
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

To recreate Uncle Odd’s magic, you’ll need a handful of simple, high-quality ingredients:

• 1 cup sugar
• 2 eggs
• 1 cup sifted flour (wheat)
• 1 cup butter (melted)
• ½ teaspoon cardamom (or to your liking, for that quintessential Norwegian warmth)
• ¼ cup cold water

Equipment Needed

The key to perfect krumkaker lies in the specialized equipment:

• Krumkake iron: This is non-negotiable. You’ll need either a stovetop model that sits over a burner or an electric krumkaker iron.
• Small bowls for batter and any desired fillings.
• A pastry brush for greasing the iron (if required by your iron).
• A small dish or cylinder (like a wooden dowel or even a thick paper towel tube) for shaping the hot cookies into cones or cups.
• A wire cooling rack.

Instructions

This recipe, while yielding a delicate cookie, is straightforward to follow. The real artistry comes with practice and a feel for your krumkake iron.

1. In a medium bowl, whisk together the sugar and eggs. Continue whisking until the mixture begins to thicken slightly. This may take a minute or two.
2. Add the sifted flour, cardamom, and melted butter to the egg and sugar mixture.
3. Stir everything together until it’s well combined.
4. Finally, incorporate the cold water. Stir until you achieve a nice, smooth batter. It should be pourable but not too thin.
5. Cover the bowl and leave the batter to rest in the refrigerator for at least an hour. This chilling period is crucial for the dough to meld and develop, and it also makes the batter easier to handle when it comes time to cook. If you’re short on time, you can refrigerate it for longer – even a day or two. The batter will keep well.
6. Now comes the exciting part: the cooking. Preheat your krumkake iron according to the manufacturer’s instructions. For stovetop irons, this means placing it over medium heat. For electric irons, simply plug it in.
7. Once the iron is hot, lightly grease it with butter or cooking spray. You’ll likely only need to do this for the very first cookie; the butter in the batter often prevents sticking thereafter.
8. Spoon approximately one tablespoon of batter onto the center of the hot krumkake iron. Close the iron and cook for about 1 to 2 minutes, or until the cookie is a light golden brown. The exact time will depend on the heat of your iron and your preference for doneness. This step requires some practice to get right – you’re looking for a delicate color, not dark brown.
9. Immediately after removing the krumkaker from the iron, you need to work quickly. Carefully place the hot cookie on a clean surface and, using your shaping tool (a small dish for cups or a dowel for cones), roll it into its desired shape. The cookie will be pliable for only a few seconds. If it cools too much before you can shape it, you can briefly return it to the warm iron to soften it again.
10. Place the shaped krumkaker over a small dish to help them hold their cup shape as they cool and crisp completely on a wire rack. If you are forming them into rolls, you can rest them on a clean towel or directly on the cooling rack, allowing them to set.
11. Continue this process with the remaining batter until it is all used up.

Expert Tips & Tricks

• The Batter Consistency is Key: If your batter seems too thick, a tiny splash more cold water can help. If it’s too thin, a tablespoon more of sifted flour might be needed, but be careful not to over-thicken.
• Practice Makes Perfect: Don’t be discouraged if your first few krumkaker aren’t perfect. The heat of the iron and the speed at which you work are skills that develop with each batch. Embrace the imperfect ones – they often taste just as good!
• Shaping Speed: Have your shaping tools ready before you even start cooking. The moment the krumkaker come off the iron, they begin to harden.
• Cooling is Crucial: Ensure the krumkaker cool completely on a wire rack. This allows air to circulate around them, resulting in that signature crispness. If they are left on a solid surface, they can become soggy.
• Cardamom Control: While ½ teaspoon is standard, feel free to adjust the cardamom. If you adore that warm, fragrant spice, add a touch more. If you prefer a milder flavor, use slightly less.

Serving & Storage Suggestions

Krumkaker are incredibly versatile. Their delicate, crisp nature makes them perfect for a variety of applications:

• As is: They are a delightful cookie to enjoy on their own with a cup of coffee or tea.
• Filled Cups: The “cup” shape is iconic. Fill them generously with freshly whipped cream, a dollop of tart lingonberry jam, or even a scoop of your favorite ice cream. Cloudberries, a prized Norwegian berry, are a traditional and luxurious filling.
• Dipped: For an extra touch of decadence, dip the edges of your cooled krumkaker into melted dark or white chocolate.
• Dessert Bowls: Larger krumkaker can be formed into bowls to hold fruit salads or individual desserts.

Storage: Krumkaker are best enjoyed fresh due to their delicate crispness. However, if you do have leftovers, store them in an airtight container at room temperature for up to 3-4 days. Be sure they are completely cooled before storing, and place parchment paper between layers to prevent them from sticking together. They are not typically refrigerated or frozen, as moisture can quickly compromise their texture.

Nutritional Information

This is an estimate, as ingredient brands and preparation methods can vary.

Nutrient	Amount per Serving	% Daily Value
Calories	100.2 kcal
Calories from Fat
Total Fat	6.5 g	10 %
Saturated Fat	4 g	20 %
Cholesterol	30.4 mg	10 %
Sodium	48.4 mg	2 %
Total Carbohydrate	9.9 g	3 %
Dietary Fiber	0.1 g	0 %
Sugars	6.7 g	26 %
Protein	0.9 g	1 %

Variations & Substitutions

While Uncle Odd’s recipe is a classic that I hold dear, here are a few ideas for adaptation:

• Flour Substitution: For a gluten-free option, you could experiment with a good quality gluten-free all-purpose flour blend. Keep in mind that the texture might change slightly.
• Spice Variations: While cardamom is traditional, you could explore other warm spices like cinnamon, nutmeg, or even a touch of ground ginger for a different flavor profile.
• Citrus Zest: Adding a teaspoon of finely grated lemon or orange zest to the batter can provide a lovely bright note.

FAQs

Q: My krumkaker are coming out too soft. What am I doing wrong?
A: This is usually due to not cooking them long enough or not allowing them to cool completely on a wire rack. Ensure they are a light golden brown before shaping and that they cool undisturbed until crisp.

Q: My batter is sticking to the krumkake iron. What should I do?
A: Make sure your iron is sufficiently preheated. You may also need to re-grease it more frequently, especially if you’re not using a non-stick iron.

Q: Can I make the krumkaker dough ahead of time?
A: Absolutely! The recipe suggests chilling the batter for an hour, but it can be refrigerated for up to two days, making it a convenient make-ahead option.

Q: What is a “krumkakeruller”?
A: A krumkakeruller is a specialized tool, often a metal cone or dowel, used to easily shape the hot, pliable krumkaker into cones or rolls immediately after they are cooked.

Q: Are krumkaker difficult to make?
A: While they require a specific iron and a bit of speed in shaping, the actual batter preparation is quite simple. With a little practice, anyone can master them.

Final Thoughts

There’s a profound satisfaction in recreating recipes that carry generations of memories. Uncle Odd’s krumkaker are more than just a cookie; they are a connection to tradition, a taste of home, and a sweet reminder of the joy found in simple, well-made things. I encourage you to gather your ingredients, fire up your krumkake iron, and embark on this delightful culinary journey. The aroma that will fill your kitchen, and the delicate crispness of the cookies themselves, will be a reward well worth the effort. I can almost guarantee you’ll be hooked, just as I am, year after year. Serve them with a dusting of powdered sugar, a dollop of cream, and perhaps a story or two of your own.