Vegan Krumkake (kroom-ka-ka)
There's a good chance you've never heard of this cookie before. That's because it's a popular Scandinavian (specifically Norwegian) cookie made during the holidays, Christmas specifically. But I assure you that they are very buttery and delicious. So if you know someone who has all the equipment for it, ask them to show you how to make them! And now you have no excuse because I figured out a way to make them vegan.
9 tbsp aquafaba
1/2 cup full fat coconut milk (whipped)
1 cup sugar
1 1/2 cups sifted flour
1/2 cup melted vegan butter (cooled)
1/2 tsp nutmeg
Preheat Krumkake Iron
Beat the aquafaba until it forms soft peaks
Add the sugar and cooled melted butter - beat until well combined
Whip the coconut milk until it forms soft peaks
Add the whipped cream into the bowl and beat until light and fluffy
Fold in the flour and nutmeg
The dough should be slightly thicker than waffle batter, if not, then either add milk to thin it out, or add cornstarch to thicken it up.
Place a tablespoon of dough onto the iron and cook for 30 - 60 seconds. Or until slightly golden
Roll the cookie on the cone, and let it sit for a few seconds until the cookie can hold its own shape. Or you can keep them flat. Either way they tase delicious!
Tip: Unfortunately, these don't keep for too long, but if you make them for a party they'll go pretty quickly.