The 12 Blogs of Christmas: Day 3

Making a Toast

One of Mr. Kringle’s favorite traditions is making Christmas cookies with his daughters, Holly and Ivy. It was a the chilliest evening of the year when they started rolling out the dough, but things got rather warm, rather quickly.

You see, part of the Kringle tradition is making Danish “krumkaker” (the plural form of krumkake, which translates literally to “bent cake”). The process isn’t difficult, but there are a few steps involved, some of which require the use of an electric krumkake iron.

Like a waffle iron – or really, any other iron you could think of – these tools get very hot. Mr. Kringle overlooked his placement of the flour bag, and wasn’t long before it, and the entire kitchen counter, had gone up in flames.

All was not calm, but all was certainly bright that night.

If you’d like to try your luck at krumkaker, here’s the recipe. Just keep your iron far away from anything flammable.

Danish KrumKaker

3 eggs

1 cup softened butter

2 cups sugar

3 1/2 cups flour sifted with 1 1/2 teaspoons of ground cardomon

Beat eggs well set aside in a deep bowl.

Cream butter and add sugar.

Mix well. Add eggs, then add the flour a little at a time.

(It should make a stiff dough - add 1 tsp of water if needed.)

Roll into balls about one inch or so and heat up the iron.

Did we mention you need a krumkaker iron?

Put them in the iron cook until slightly tanned, take them out and roll them up on a small rolling pin (it usually comes with the krumkaker iron).