Product Used In This Recipe
Lemon Krumkake Recipe
You are not logged in! Login or create an account here to save recipes.
Make crisp, delicate Norwegian Krumkake with this easy traditional krumkake recipe. Lightly flavored with lemon, these classic Norwegian cookies are cooked on the stovetop using the Norwegian Krumkake and Pizzelle Iron, a beloved Nordic Ware classic, then rolled while warm into their signature cone shape. Enjoy them plain or fill with whipped cream and fresh fruit for a special homemade treat.
Ingredients
- 1/2 cup sugar
- 3 eggs, well beaten
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 teaspoon lemon extract
Directions
To Prepare Norwegian Krumkake and Pizzelle Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.
Add sugar to eggs and beat well. Melt butter and add to mixture; add flour and extract.
To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown; open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.
Optional: Fill with whipped cream and fruit
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
Write a Review
Write a Review
Ingredients
- 1/2 cup sugar
- 3 eggs, well beaten
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 teaspoon lemon extract
Directions
To Prepare Norwegian Krumkake and Pizzelle Iron for Use: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making the first few cookies.
Add sugar to eggs and beat well. Melt butter and add to mixture; add flour and extract.
To Bake: Spoon about 1 tsp. of batter in center of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown; open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool store in shallow airtight container, stacking carefully 1-2 deep. Makes about 30.
Optional: Fill with whipped cream and fruit
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
