Hello Joycecio,
My search returned three types of cookies which are very similar and
fit your description. I am including the recipes for each one - the
Krumkaker, Gaufrette and Galettes cookie. These cookies come from
Belgium, Sweden and Norway.
From the Swedish discussion board:
“Just made some krumkakor last night. My family would make these
almost every Christmas, along with risgrynsgröt on Christmas Eve. The
cookies are made by pouring a spoonful of batter on a krumkaka iron
(kind of like a waffle iron that sits on top of a stove burner). The
iron has a hinge and a long handle, with a fancy pattern that gets
left on the cookie. You flip it over to cook both sides, then remove
the hot cookie--round, kind of like a small crepe, which you then roll
around a cone-shaped tool and leave for a short while to harden. So I
guess the krum (curved) comes from them being round, kind of like an
ice cream cone that's open on both ends. Finally, you sprinkle a
little powdered sugar on the completed cookies.”
Krumkakor Recipe
4 eggs
1 c. sugar
1/2 c. melted butter
1 tsp vanilla
3/4 c. flour
2 tsp cornstarch
5 Tbsp cream
Beat eggs and sugar. Add butter and cream. Add vanilla. Mix flour and
cornstarch together; stir into egg mixture.
Source: Sweden.com Discussion Forum - Traditional Swedish desserts
http://www.sweden.com/forums/showthread.php3?threadid=5002
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Krumkake
4 large Eggs, beaten well
1 ½ cup Sugar
3 Tbs. Water
1 tsp.Vanilla
½ pound melted Butter (No Margarine)
2 cups Flour
Beat sugar, water, vanilla and egg (This may be done with electric
mixer) Gradually add flour. Blend in butter. Bake in Krumkake Iron.
“There are 3 basic types of Krumkake irons. Cast Iron or Aluminum that
set in a ring on an electric or gas stove, and an electric model that
bakes one or two cones. I prefer to use a very old cast iron one that
I acquired several years ago, but many prefer the ease of cooking two
at a time in the electric iron. The following are general guidelines
that apply to whichever type of iron you choose to purchase.”
For each baking period the iron should be heated and slightly greased.
After this initial greasing no more should be required.
Cook each Krumkake until just lightly browned. If you are using a
stovetop iron, this will have to be turned for even baking.
Cookies of Scandinavian Days
http://home.earthlink.net/~turkdog/recipes.html
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Another Krumake Cookie Recipe
http://www.recipeland.com/generated/gen7/46/3bccb7615b3fe185.epl
Krumake cookies recipe from the Norwegian Seamen's Church
http://www.recipesource.com/desserts/cookies/11/rec1134.html
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Galettes - Belgian Waffle Cookies
In Belgium these cookies are served at New Year and Christmas and at
all important family occasions such as wedding, baptisms.
3 1/2 ea Sticks of butter; (not -margarine or other substitute)
2 c Sugar
7 ea to 8 eggs; med or large
4 1/2 c Flour
(The original Belgian Waffles - really a sort of cookie) This came
from Belgium and is a traditional Christmas morning treat. Soften
butter until nearly melted, but not quite; cool. Beat eggs. Add sugar
gradually. Add butter. Add flour a little at a time, mixing
thoroughly after ea. addition. Refrigerate dough several hours. Cook
on waffle iron until light golden brown (not too dark!). Use a heaping
tablespoon of dough on each section of waffle iron grid, or use a
larger "blob" (Belgian unit of measurement, I think) of dough in
center of iron. Separate sections when cooked. Recipe can be doubled.
Source: Recipe Gal Website - Recipe contributed by Kris Faria
http://www.recipegal.com/waffles/Galettes-Belgian-Waffles.htm
Another Galettes Recipe
http://www.christmas-cookies.com/recipes/recipe.phtml?recid=200
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Gaufrettes or Nieuwjaar's Wafeltjes (Norwegian Waffles), also called
New Year's Waffle Cookies
3 large eggs 1 cup sugar 1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, melted and cooled to lukewarm 4 cups
all-purpose flour
- Beat the eggs with the sugar and vanilla until the mixture turns
fluffy and very pale, and forms a ribbon that holds its shape.
- Add the melted butter and mix well.
- Sift in the flour, a little at a time, and mix well to form a smooth
dough.
- Cover the dough with a clean kitchen towel and let rest for 2 hours
at room temperature.
- With your hands, roll the dough into about 45 balls, 1-1/2 inches in
diameter.
- Bake in a hot waffle iron with the smallest grids until the cookies
are golden brown and crisp. Let the cookies cool on a rack and store
in airtight containers.
Source: recipe hound Website
http://www.recipehound.com/Recipes/2890.html
====================================
Additional information that may interest you:
Stovetop Krumkake Irons
http://store.yahoo.com/kitchenandcompany/011172015402.html
http://www.surprise.com/kitchen_and_housewares/baking/Nordic_Ware_Norwegian_Krumkake_Iron.cfm
Search Criteria:
Yugoslavian waffle cookies
waffle cookie recipe
European waffle cookies
“waffle cookie” “stovetop iron”
I hope you find this helpful.
Best Regards,
Bobbie7-ga |
