Art of Gluten-Free Baking
(http://artofglutenfreebaking.com)
-adapted from The Great Scandinavian Baking Book, by Beatrice Ojakangas
-makes around 20 krumkake
Special Equipment Needed
-hand mixer
-krumkake iron
Ingredients
1 C (200g) granulated sugar
1/2 C (1 stick; 4 oz; 115g) unsalted butter (or butter substitute), softened
2 large or extra large eggs
1 C (235ml) milk (or milk substitute)
1 tsp vanilla extract
1 1/2 C (215g) Jeanne’s Gluten-Free All-Purpose Flour Mix
Neutral flavored oil for the iron (Rice Bran Oil)
For the filling: whipped cream and jam of your choice, mixed together
In a medium bowl, cream together sugar and butter until fluffy. Add the vanilla extract and beat until blended. Add the eggs, one at a time, and beat until mixture is light and fluffy. Beginning and ending with the flour, add the flour and the milk, alternating between the two. Beat until mixture is smooth–a few seconds.
Preheat the krumkake iron. If you have an electric iron, preheat it to the 2.5 darkness level. Brush the iron with a bit of vegetable oil. You will probably only need to brush the iron with oil for the first krumkake of the day–see how your iron behaves and brush with oil accordingly.
When iron is ready, place a heaping tablespoon of batter in the middle and close top. Let cook for 60-70 seconds. You will need to make a few in order to find out the optimal cooking time for your iron. Once cooked, remove the cookie from iron onto a plate or cookie sheet and quickly roll around roller cone. Let sit for a minute or two until the cookie has cooled into the cone shape. Remove cone.
Repeat process with the rest of the batter. Let the cookies cool completely–they will crisp as they cool.
Immediately before serving, fill with your choice of filling. We like to mix unsweetened whipped cream with a some cloudberry jam (or other jam) for the filling. Also, the krumkake can be made ahead of time and stored in an airtight container, unfilled, until needed. Don’t store these filled, as the krumkake will become soggy.
Enjoy!