This cookie is rolled
out very thin and baked in a krumkake iron, but not rolled
up into a cone like krumkaker. It is an old traditional
recipe.
Have butter at room temperature, stir together with sour
cream. Add remaining ingredients, leaving out a little
flour for rolling out the dough. Knead into a fairly firm
dough. Chill for 2 hours. Sprinkle a little sugar on top
and roll into the dough. Cut out a cardboard template
the size of krumkake iron; trace and cut wafers from the
pattern. Bake in heated krumkake iron until a nice golden
color.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.
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