Krumkake

Dairy & Gluten Free Krumkake Cookies

Dairy & Gluten Free Krumkake Cookies

Another of my favorite dairy and gluten free recipe adaptations this holiday season were spicy Krumkake cookies. These are shown unfilled/undipped, although I also did jam filled and chocolate dipped versions.

Ingredients
1 C (200g) granulated sugar (I used the natural turbinado sugar pulsed 4 times in the food processor)
1/2 C (1 stick; 4 oz; 115g) earth balance, softened
2 large or extra large eggs
1 C (235ml) coconut milk (the full fat kind)
1 tsp almond extract
1/2 tsp ground cardamom toasted until fragrant stirred into flour mix (below)
1 1/2 C (210g) King Arthur Gluten Free All-Purpose Flour Mix

Directions:
In a medium bowl, cream together sugar and butter until fluffy. Add the almond extract and stir until blended. Add the eggs, one at a time, and beat until mixture is light and fluffy. Beginning and ending with the flour, add the flour and the milk, alternating between the two. Beat until mixture is smooth–a few seconds.

Preheat the krumkake iron. If you have an electric iron, preheat it. You may or may not have to oil your irons for this – depends on how well seasoned yours is.

When iron is ready (i.e. really hot), place a heaping tablespoon of batter in the middle and close top. Let cook for 60-70 seconds. You will need to make a few in order to find out the best cooking time for your iron. Remember, this gets shorter the longer you’re doing these. Once cooked, remove the cookie from iron onto a plate or cookie sheet and quickly roll around roller cone. Let sit for a minute or two until the cookie has cooled into the cone shape. Remove cone. No cone no problem – you can roll the cookies individually so long as you do it quickly once they’re removed.

Repeat process with the rest of the batter. Let the cookies cool completely–they will crisp as they cool.

Immediately before serving, fill with your choice of filling. Keep it DF/GF by using jam or coconut cream ganache.

No cardamom? Substitute 1/4 tsp cinnamon and 1/4 tsp freshly ground nutmeg. If you’re out of nutmeg, you can substitute powdered ginger instead of nutmeg. Regardless, toast your spices in a skillet until fragrant!

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