Krumkaker, and snow

Home in Norway to see family before Christmas. Quite a change to face -22C yesterday, but with thermal underwear and lots of knitted layers, it is lovely to have proper winter. We shoveled more snow this morning, now melting into ice, and there was also time to start Christmas baking. Krumkaker, of course. It is a traditional Norwegian Christmas cookie, which I make most years. These are waffle cookies, made on a special iron and rolled into small cones. Nice to be back during advent, to enjoy the anticipation and preparations.

Krumkaker 2022
3 eggs (weight 200g)
200 g sugar
200 g melted butter, a little cooled
200 g plain wheat flour
½ tsp cardamom, ground

Whisk eggs and sugar light and airy. Beat in butter, flour, and cardamom. Rest half an hour. Add a little water if batter is too thick. Cook in krumkake iron, about a tablespoon of batter, and roll quickly on a small wooden cone (or handle of a wooden spoon) when golden before they cool. They should be thin and very crispy. Store air tight.

Eagle-eyed readers will note these are not cone shaped, as we could not find the wooden cone this year. But a wooden spoon handle works well too, with a rolled shape. Normally strull would be made like this, a cookie that looks similar but is made with cream or sour cream, flour and sugar, no eggs. Maybe I will make a batch of those too? Continued advent to all!

Krumkaker for Christmas

A plate of Norwegian cookies: krumkaker, kokosmakroner, brune pinner, and vepsebol. Still no snow, but the house is full of family, which is great. The family WhatsApp chat has snaps of negative tests, so far all so good. We are all trying to eat more clementines and less cookies, but there is still a respectable selection. This is the krumkake recipe used this year, a classic from Tine (dairy co-op). Translation below. You will need a krumkake iron, usually electric. Last year I made regular, gluten-free, and vegan krumkaker but these are easier to make. After a walk in the woods, with sun and -9C, a cup of coffee and a cookie feels well deserved.

Krumkaker 2021
4 eggs
250 g sugar
250 g melted butter, a little cooled
250 g plain wheat flour
½ tsp cardamom, ground

Whisk eggs and sugar light and airy. Beat in butter, flour and cardamom. Rest half an hour. Add a little water if batter is too thick. Cook in krumkake iron, about a tablespoon of batter, and roll quickly on a small cone when golden before they cool. They should be thin and very crispy. Store air tight.

We are due to head to London next to see family, but are waiting to see if there are new restrictions announced for the UK tomorrow. If so, we may rebook flights. Best to be careful. It feels pretty safe here deep in the countryside, and so nice be home. I remember what it was like a year ago, with lockdown Christmas in Rome, which was good too but much quieter.

A lovely Christmas to all!

Kokosmakroner: coconut macaroons

Kokosmakroner (coconut macaroons) are one of the classic Norwegian Christmas cookies. I often make them with whole eggs, but this batch was with eggwhites only, and a new method of heating the cookie dough before baking. Interesting. My mother and I also made more brune pinner today, and vepsebol (wasp nests, eggwhite, almonds and grated chocolate), which are a recent family favourite. The cake boxes are filling up nicely. Good to get most of the baking done before the rest of the family arrive. I had a nice walk in the woods, skirting around icy patches on the path, marveling over how quiet it is here!

Kokosmakroner (coconut macaroons with eggwhites – makes a tray)

• 150 gr eggwhites
• 250 gr flaked coconut
• 250 gr white granulated sugar
• After heating: 1 tbs potato flour

No whisking: Mix eggwhites, coconut and sugar well in a saucepan and heat gently while stirring, for about 5- 6 minutes. This is mean to give a chewier cookie. The consistency should be like rice porridge. The dough did get a little stretchier while warming up. Keep stirring, the eggwhite should not cook. Once it is warmed through, take off heat and stir in potato flour. Drop dough in mounds in parchment-lined baking sheet. The cookie should hold its shape when dropped on cookie sheet with teaspoons. Bake 12 minutes or so in preheated oven at 180 C, in the middle of the oven, until they are lightly golden on top but not too dry. Store in air-tight box, keeps for ages.  

The sun stayed low on the horizon, but it was a beautiful day. No white Christmas expected, but nice to be home.