Day 12, Gluten-Free Krumkake Cookies

As a 3/4 Norwegian, Norwegian goodies were a staple in our home. Krumkake, Lefse, Rosettes, Julekake, and more. My poor little Norwegian heart just wept at the thought of no more krumkake. I just adore cardamom and krumkake cookies.

So a few years back I found a krumkake iron in a kitchen store and I sent my hubby in to purchase it. I was bound and determined to recreate this delicate treat in gluten-free form. Armed with a carton of eggs and my gluten-free flour blend, I set forth to conquer Norwegian cookiedom.

I tweaked the recipe on the box slightly and was amazed when it worked the first time! Crunchy and super delicious. I ran some over to my Norwegian Gram’s house and she said that they were almost like normal. High praise indeed from a baker known far and wide for her toothsome treats.

A fair amount of patience is required to use a krumkake iron but don’t give up. Every time I make a batch the first 4 or 5 are throw-aways. It seems to take a few to get the heat and amount exactly right. The end result is definitely worth the extra effort these cookies require.

Gluten-Free Krumkake
these are best enjoyed a few hours after making them

3 eggs
1 cup sugar
1/2 cup butter, softened
1 tsp cardamom
1 3/4 cups gluten-free flour
1 cup milk

Beat eggs with sugar, butter and cardamom until smooth and fluffy.

Add milk and flour alternately and mix until smooth. Let stand 20 minutes before making cookies. This allows the flour to be softened and become a bit “gummy”. This will result in a better cookie.

Bake as directed on your krumkake iron, approx 10-15 seconds per side. Remove and immediately shape around wooden cone. Remove when next cookie is off the griddle and ready to be rolled.

Let stand uncovered and enjoy! These are a bit delicate at the beginning but will soften over a few hours to become crispy without falling apart. Norwegian cookies rock!