Ingredients
Instructions
Melt the butter and let it cool. Whisk the eggs and Finesse together until light and fluffy.
Combine the plain flour, potato flour, and vanilla sugar. Whisk a portion of the flour mixture into the egg mixture. Then stir in the cooled, melted butter and fold in the remaining flour mixture. Stir in the cold water gradually.
Cook the krumkaker on high heat in a krumkake/pizelle iron until they’re golden in colour. Use about two tablespoons of batter for each krumkake.
Quickly shape the krumkake around a krumkake cone (or pizzelle roller) while the cookie is still hot and steaming. Store the finished krumkaker in an airtight container.
Tip:
To make a bowl-shaped krumkaker, shape the cookies around an upside-down glass. Press the cookie against the glass using a tea towel to avoid burning your fingers.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 244 g |
| protein | 5 g |
| carbohydrates | 22 g |
| fat | 14 g |
| fiber | 3 g |