Krum Kake irons come with various decorative designs, producing a fanciful, artistic imprint on each cookie. The delicate, rolled cones make a beautiful addition to any dessert table.
Eaten on its own, Krum Kake is like a rich, crisp cookie. With a bit of whipped cream added to the cone just before serving, they become even more decadent. And we have been known to add our own homemade ice cream to the cone, making a delicious finish to any meal.
To make this special delicacy, you will need a Krum Kake iron and a wooden cone roller.
The Krum Kake shown in these photos were made by wonderful family friends.
(Thanks, Thelma and Kassandra . . . and Don!)
Makes 2 dozen
1/2 cup butter, softened to room temperature
1/2 cup white sugar
1/2 cup flour
1/2 teaspoon vanilla
1/2 teaspoon freshly ground cardamom
6 tablespoon water
Cream butter and sugar together. Add eggs, one at a time, stirring after each. Add flour and vanilla and mix until smooth. Add cardamom (other flavorings such as 1/2 teaspoon lemon zest or 1/2 teaspoon almond extract may be substituted for the cardamom). Sir in flour, mixing well. Add water until the batter flows off the spoon like a thick cream sauce.
Heat Krum Kake iron. Spoon some batter on the iron and cook until golden brown. Remove from heat and roll around a wooden cone immediately. Slip off cone and allow to cool.
Store in an air tight container in a cool, dry place.
These are known to be addictive. The mild, gently rich taste of the crispy cone is delicious on its own, but even better as a holder for whipped cream or ice cream.
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