Fantastically thin, light wafer biscuits from Scandinavia, Krumkaker (kroo-ner-kair) are made on a krum iron – rather like a waffle iron – on top of the stove. Krumkaker may be served in many ways. They can be shaped into cones or baskets atid filled zoith fruit or flavoured cream, left flat and sandwiched together with cream and jam or served plain with ice-cream. Stored in an airtight tin, they zoill keep fresh and crisp for several weeks.
4 oz. sugar
6 fl. oz. milk
4 oz. plus
1 tablespoon butter, melted and cooled
1 teaspoon vanilla essence
4 oz. flour
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow. Add the sugar, and continue beating until the egg and sugar mixture is thick and forms a ribbon on itself. Beat in the milk, the 4 ounces melted butter and vanilla essence. With a wooden spoon stir in the flour.
Pour the batter into a large jug and set aside.
With a pastry brush, lightly brush the inside of the krum iron with a little of the remaining tablespoon of melted butter.
Place the iron over moderate heat and heat both sides for 2 minutes, or until a teaspoonful of batter cooks in 30 to 40 seconds.
Pour a tablespoon of the batter on to the iron and, using a flat-bladed knife, quickly spread it to the edges before it starts cooking. Press the top half of the iron on to the batter. Cook for 20 to 30 seconds on each side or until the batter stops steaming and the krumkaker is pale brown.
Open the iron and, with a fork, lift out the biscuit. If you wish to curl the krum-kaker or shape it into a basket, while it is still hot, curl it around the handle of a wooden spoon, or lift the edges to the shape you require. Do this quickly as it cools and hardens very rapidly.
If you wish to serve the krumkaker flat, place it on a wire rack to cool.
Cook and shape the remaining krum-kaker in the same way.