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Hard Cookies like Krumkake or Flat Waffles

hard-cookies-like-krumkake-or-flat-waffles

Ingredients

  • 2 eggs, beaten
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 1/2 cups flour
  • 1/4 cup pecan whiskey
  • 3/4 cup milk
  • 1 teaspoon ground cardamom
  • 1 tablespoon vanilla
  • 2 teaspoons molasses

Varieties of Hard Rolled Tubular Cookies

I bought some Piroulines the other day. They are a wafer cookie that is filled with a frosting. I purchased some dark chocolate filled and some hazelnut cream filled.

I have a Krumkake iron that I am planning on creating my own wafer cookies. I was at a shop the other day, and someone brought in a stack of Polish Wafer cookies. Those were a flat, waffle embossed cookie. Apparently, cooked in a waffle pattern iron. My Krumkake iron has a design in it that transfers to the cookie as it cooks.

The flavor of the wafer cookie was like the ice cream cones that you buy in the store. In fact, they tasted exactly like them. I'm thinking that fortune cookie dough is another crispy cookie that tastes the same.

You are supposed to remove the cookie and roll it around a stick. My mother had a metal cone that she wrapped hers around. Then, you remove the cone or stick and the rolled cookie keeps its shape.

The Flavor

The Piroulines have a slight whisky flavor, but I think it is the molasses. The wafer is sweet and crisp.

Piroulines are Yummy

These are a wafer cookie, rolled into a tube shape and then filled

These are a wafer cookie, rolled into a tube shape and then filled

the filling is hard

the filling is hard

I like to look at the ingredients that were used

I like to look at the ingredients that were used

Information About the Krumkake Iron

This iron is very old and I purchased it secondhand.

This iron is very old and I purchased it secondhand.

This is the Krumkake iron. It goes on the burner.

This is the Krumkake iron. It goes on the burner.

You open it, put your batter on it, close it, and flip it over after a few seconds. Then, open it and peel your cookie off. Then, roll.

You open it, put your batter on it, close it, and flip it over after a few seconds. Then, open it and peel your cookie off. Then, roll.

The recipe on the box

The recipe on the box

I'm using pecan whisky in my batch

I'm using pecan whisky in my batch

Getting Organized and Making the Batter

I have a large measuring cup for mixing my ingredients together. I have a one cup measuring cup filled with sugar and I placed my cardamom on the top of that. I measured out a cup and a half of flour and placed it in a paper bowl and sat it aside.

I put 1/4 cup of Rebel Stokes Pecan Whisky in my measuring cup and added enough milk to cover the one cup mark. I sat that aside as well.

I started by putting two eggs in the bowl and stirring them with a fork until they were well blended. Then, I added the sugar mixture. Stir well.

Then add butter to the sugar and egg mixture.

Now you need to alternate milk and flour. Add a little milk. Add a little flour. Stir in between each addition. Add vanilla.

I added molasses to mine as an afterthought. For that matter, I added the Pecan Whiskey as an experiment. .

A Few Notes

I washed my iron with hot soapy water before I started. I even used a little baking soda to make sure I got off old grime and dust. I dried it and sprayed it with some cooking spray.

I placed the iron on the front burner of my stove. I have electric burners. I put the heat on medium. The instructions say to make sure that water sizzles on the iron before you start adding batter. It's 2019 and I used a temperature probe pinched between the plates of the iron to check that the iron was hot. It was 200 degrees when I added my first spoonful of batter.

Only add a spoonful at a time. The weight of the iron will spread the batter and will push the batter to the edge of the iron. Too much batter and you will clean your burner. The hot iron will set the eggs fairly quickly. Just remember to flip it over a couple times. The whole process takes about twenty seconds per side. After a few times, you will know that you need to cook it a bit longer or not.

The eggs sizzle and cook. The sugar caramelizes. The flour binds. You flip the iron over to evenly brown each side. When you open your iron for the last time, the krumkake should be adhered to one side. This side is your bottom side.

Loosen the krumkake with a metal spatula and use the spatula to roll the edge of the krumkake onto the wooden spoon handle. Roll away from you. When it is completely rolled, lift up and move the rolled krumkake to a waiting pan lined with paper towels. Begin the process again.

The General Cooking Process

Place a spoonful of batter in center

Place a spoonful of batter in center

Close gently

Close gently

Turn over at least twice. When sizzling sound slows down, open

Turn over at least twice. When sizzling sound slows down, open

Loosen krumkake

Loosen krumkake

Roll with a wooden spoon handle .Roll

Roll with a wooden spoon handle .Roll

1 1/2 cup flour, set aside

1 1/2 cup flour, set aside

Two eggs

Two eggs

Put in bowl first

Put in bowl first

Beat the eggs and add in 1 cup of sugar.

Beat the eggs and add in 1 cup of sugar.

softened butter from 10 seconds in microwave

softened butter from 10 seconds in microwave

stir butter into eggs and sugar

stir butter into eggs and sugar

put 1/4 cup pecan whisky in cup and fill rest of way with milk. Will thicken slightly as it sits.

put 1/4 cup pecan whisky in cup and fill rest of way with milk. Will thicken slightly as it sits.

Add half the milk mixture. Get ready to alternate milk mixture and flour

Add half the milk mixture. Get ready to alternate milk mixture and flour

Add half of the flour.

Add half of the flour.

Your Batter

Stir in rest of milk mixture

Stir in rest of milk mixture

stir in rest of flour.

stir in rest of flour.

Stir well.

Stir well.

It will thicken as it sits.

It will thicken as it sits.

A light coating of cooking spray before you start

A light coating of cooking spray before you start

Heat iron

Heat iron

Medium heat

Medium heat

Line pan with paper towels

Line pan with paper towels

A quick reread of the instructions

A quick reread of the instructions

Using Modern Methods to Determine Iron Readiness

Temperature Probe

Temperature Probe

Should be hot enough.

Should be hot enough.

Spoonful of batter. Maximum. Do not exceed or you will have a mess on your burner.

Spoonful of batter. Maximum. Do not exceed or you will have a mess on your burner.

Place on center of iron.

Place on center of iron.

Close handle. Let iron come down on batter. Listen to sizzle.

Close handle. Let iron come down on batter. Listen to sizzle.

Open lid to check doneness. Color.

Open lid to check doneness. Color.

Flip over to get other side closer to direct heat. Wait a couple seconds and flip back.

Flip over to get other side closer to direct heat. Wait a couple seconds and flip back.

Patience. When sizzling begins to slow, it's almost ready.

Patience. When sizzling begins to slow, it's almost ready.

If it is sticking to top, turn over. It will stick to original side. Original side down when removing later, since you will need to roll before removing.

If it is sticking to top, turn over. It will stick to original side. Original side down when removing later, since you will need to roll before removing.

you will have to loosen with knife.

you will have to loosen with knife.

loosen with knife, but do not remove from iron.

loosen with knife, but do not remove from iron.

Place spoon handle on edge and use knife to roll up and away from you over handle.

Place spoon handle on edge and use knife to roll up and away from you over handle.

Roll onto handle.

Roll onto handle.

Pick up and move to paper towel lined plate. Do not remove spoon handle. Use two spoons, so you can let one cool while you do another krumkake.

Pick up and move to paper towel lined plate. Do not remove spoon handle. Use two spoons, so you can let one cool while you do another krumkake.

Vanilla

Vanilla

Molasses

Molasses

Stir molasses and vanilla in.

Stir molasses and vanilla in.

hard-cookies-like-krumkake-or-flat-waffles
As the krumkake cool, they harden. Remove the spoon handle after you use second spoon,

As the krumkake cool, they harden. Remove the spoon handle after you use second spoon,

Comments

Char Milbrett (author) from Minnesota on December 25, 2019:

Liza, truly, you probably don't need the pecan whiskey, it was just a good flavor...as far as substituting another flavored liquor, feel free, but, no bitter beer (ha ha ha) don't want any bitter batter...

Liza from USA on December 25, 2019:

I have every ingredient you've mentioned above except pecan whiskey. I wonder if I can substitute with something else? By the way, I love the details of the krumkake iron you have. Thank you for sharing another great recipe! Happy holidays!

Char Milbrett (author) from Minnesota on December 25, 2019:

Peggy Woods, thank you for your comment. I brought krumkake for a dish to enjoy at my brothers house last night and he dug in his stuff and came up with my mother's old krumkake iron and her metal cone, Nice! As far as humidity, do you have troubles with other cookies as well?

Peggy Woods from Houston, Texas on December 24, 2019:

That old krumkake iron is a beauty! I have never heard of these krumkake cookies, so thanks for the education. I used to make some type of a rolled cookie when we lived in Wisconsin. I tried making the same recipe in Houston and it did not keep its shape. I guess it is just too humid down here.

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