Krumkake

1-¼ sticks of salted butter (10 tbsps)
1 tsp. freshly-ground cardamom seeds
3 eggs
¾ cup sugar
1 cup flour
Up to ½ cold water or as needed to thin batter to the right consistency

1. In a small pan, melt butter over medium heat. Remove from the heat, stir in the cardamom, and let cool a bit
2. Beat eggs and sugar together until light and fluffy. Mix in the cooled butter, then stir in the flour until the batter is smooth.
3. Mix in cold water, a little at a time as needed, to thin the batter almost to the consistency of thick, heavy cream – it should pour well but still coat the spoon.
4. Drop a teaspoon of batter onto the center of a lightly greased iron.
5. Bake until both sides are golden.
6. Slip a knife or metal spatula under the cookie to remove.
7. Immediately roll into a cone or log.
8. Place on paper bags to cool

Transfer to an airtight tin shortly after they have cooled or serve immediately. Krumkake can also be frozen.

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