Make crispy and thin crispy cones for Christmas
Krumkaker, or crispy cones, is one of our Christmas cakes' biggest favourites among 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
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Whisk eggs and sugar to make an eggnog.
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Melt the butter and cool it a bit.
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Mix the butter into the egg mixture.
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Sift in wheat flour and potato flour and mix the butter into the egg mixture alternately.
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Stir (in brandy for extra flavour and then) water.
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Let the batter stand and swell in the fridge for at least 20 minutes.
Made in a crispy cone iron
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Heat the iron.
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Bake the krumkake thin and golden in Østerdal krumkake iron.
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The cooking time for the crispy cones varies based on the iron and your preference.
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Roll the cakes immediately into a pastry case using your own rolling pin.
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Cool the cakes on a wire rack until completely cold.
Tip - If the batter thickens along the way, add a little more water.