A taste of tradition - Norwegian

Krumkake

By GRACE JOHANSEN

This recipe was handed down to me by Louise Johansen, my husband’s mother. She had traveled by ship in 1906 when she was 22 years old to join her husband in America. She brought her krumkake iron with her—which may give a clue as to its importance in her life. A few years after my husband and I were married she came to live with us. She was used to traditional Norwegian Christmas preparations. Making krumkake (and hjortebakkelse, but that’s another story) was part of those traditions. She taught me how to make them, and I have made them every Christmas since then.

INGREDIENTS

2 cups butter

2 cups sugar

8 eggs

4 cups flour

1 teaspoon cardamom

PROCEDURE:

Melt the butter, pour into mixer bowl, add sugar and beat. Add eggs, one at a time, and continue beating. Gradually add flour and cardamom. Beat only until batter is smooth.

Preheat krumkake iron over burner. Put one teaspoon of batter on open iron, close iron, after a short time turn iron over. When baked light gold, open and roll krumkake over knife and allow to cool.