Cardamom Krumkake with Rose Cream

I’ll be honest – I’d never even heard of Krumkake until about 2 months ago.  I was just scrolling through my Instagram feed one day and I saw a photo of these embossed wafer cookies.  What struck me was how similar the decorative designs were to Kuih Kapit (aka Kuih Belanda or Love Letters), a delicate Malaysian cookie that’s especially popular during celebrations such as Chinese New Year and Hari Raya (Eid).  Apparently Norwegian krumkake are also a festive food that are traditionally eaten during Christmastime.

Traditionally, kuih kapit is made with a handheld iron, consisting of 2 hinged metal plates, that is placed over a charcoal fire.  I actually have one of these irons, however, I’m obviously not able to use it in my kitchen.  After trying pizzelle, (another embossed wafer cookie, of Italian origin), I started looking into pizzelle makers to make kuih kapit.  But all the ones I saw were electric, and somehow that didn’t really appeal to me.

Then a couple months ago, my discovery of krumkake prompted me to search online for a krumkake maker to make kuih kapit.  I didn’t expect that I would find something that looks surprisingly like a kuih kapit iron!  It’s essentially a kuih kapit iron that has been adapted for the modern kitchen!  I was so excited I ordered one right away!

Sure enough, as soon as my new toy arrived, the first thing I made was kuih kapit (which I’ll post about soon).  I was curious about krumkake though, so I then decided to make a batch (I did buy a krumkake iron after all!). There was actually a recipe for Cardamom Krumkake inside the box that the iron came in.  I also came across a few other recipes that included some cornstarch, which makes the krumkake more tender and crispy, so I adapted the Nordic Ware recipe.  Because I had a whole bag of cake flour, I substituted that for some of the all-purpose flour in the original recipe (if you do a quick search online, you’ll see that a cake flour equivalent is all-purpose flour with the addition of some cornstarch).

Oh my goodness, the krumkake were delicious, even before I filled them!  They were so crunchy and fragrant, like eating a freshly made waffle cone, with the added flavour of cardamom!  I’d recommend using seeds from shelled green cardamom pods and crushing them with a rolling pin.  It’s a bit of extra work, but it’s so worth it, because you get a much more intense flavour than using pre-ground cardamom.

Rather than just filling the krumkake with sweetened whipped cream, I wanted something that would pair well with cardamom – something a little more exotic – so I made rose-scented whipped cream, for a Middle Eastern twist.  Wow, the flavour combination was incredible!  It was so tasty I lost count of how many I ate!🤣  Like I said, the krumkake are amazing on their own, but they’re heavenly when filled with cream!  Whipped cream just makes everything taste better, right?!

Krumkake can be made in advance and will retain its crispness, if kept in an airtight container at room temperature, for up to two weeks.  Do NOT fill krumkake ahead of time.  They should only be filled right before eating, otherwise you’ll end up with soggy krumkake.

If you happen to have a krumkake or pizzelle maker, do give this yummy recipe a try!

To see more of what else I’m cooking and baking, please check out my Instagram!




2 eggs, room temperature
1 cup sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon ground cardamom*
1 cup cake flour
2/3 cups all-purpose flour
1 cup of whole milk
handful of pistachios, crushed (optional)

*Whole cardamom seed that has been shelled and freshly crushed with a rolling pin makes for a more flavourful krumkake

Rose Cream:

500 ml whipping cream
50 grams sugar
1 teaspoon rose extract


1. Beat eggs well; add sugar, butter and cardamom. Continue beating.

2. Sift in both flours, add milk, beat until smooth.  Set aside and let the batter rest for 30 minutes.

3. Prepare iron for use by placing it over medium heat on top of stove. 

4. Lightly grease inside of plates only when making the first few cookies.  Spoon about 2 teaspoons of batter onto the centre of baking surface. Close iron and gently squeeze handles together. (Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns.) Bake 5-10 seconds before turning iron over to continue baking on other side. Bake until cookie is a light golden brown; open iron to check for doneness.

5. Remove quickly with a spatula and roll immediately on cone to shape. Remove cone and cool seam side down on wire rack. When completely cool, store in airtight container. 

[Place whisk attachment and large mixing bowl in the refrigerator for a minimum of 15 minutes before using. Whipping cream should be kept in the refrigerator until ready to use].

6. Pour whipping cream into the mixing bowl.  Beat on medium speed for about a minute.  Add rose extract and gradually add sugar, while continuing to beat.  Then increase speed to medium high and beat until stiff peaks form.  

7. Pipe cream into krumkake and garnish with crushed pistachios.


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