Make crispy and thin shortbread cookies for Christmas
Krumkaker is a of the biggest favorites among our Christmas cakes and the seven kinds, and it is also a popular cake with coffee all year round.
This is what you need
- 4 eggs
- 250 g of sugar
- 250 g butter
- 250 g wheat flour
- 250 g potato flour approx
- 2 dl water
How to do it
Stir
- Whisk eggs and sugar to make an eggnog.
- Melt the butter and cool it a bit.
- Mix the butter into the egg mixture.
- Sift in wheat flour and potato flour and mix the butter into the egg mixture alternately.
- Stir (in brandy for extra flavor and then) water.
- Let the batter stand and swell in the fridge for at least 20 minutes.
Frying in a crumb iron
- Heat the iron.
- Fry the krumkaek thin and golden in Østerdal krumkake iron.
- The crumb cakes only need a few seconds of baking time.
- Roll the cakes immediately into a pastry case using your own rolling pin.
- The krumkaek can also be baked as molds in the Topit iron.
- Cool the cakes on a wire rack until completely cold.
Tip - If the batter thickens along the way, add a little more water.