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Martine’s Krumkragga (A Butter Cookie), modified from Martine Johnsen(Great Great Grandmother) Haugesund, Norway

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Serves about 30 | Prep Time about 15 | Cook Time about 60

Why I Love This Recipe

It comes from my Great Great Grandmother, and she got it from Norway. It’s a family recipe. I chose this recipe because I love the cookies, and we haven’t made them in a long time.

Chemistry Information: The pure substance is the sugar (C12H22011). The ingredients that are homogeneous mixtures are the butter, water (water from the tap is a homogeneous mixture because it has minerals and bacteria in it that you can’t see), and flour (when using all-purpose). Also the ending batter is homogeneous, and the eggs after being separated. The heterogeneous mixtures are the cardamom and the eggs before being separated. Examples of physical changes are the mixing of the ingredients and the melting of the butter. An example of chemical changes is when cooking the batter it turns from a liquid/solid to a solid. Another example is the darkening of the cookie once baked.

Submitted by: "Martine B"

Ingredients You'll Need

5 eggs; separated
(225 grams) 2 stick of butter (1/2 lb)
(450ml) 2 cups and (30ml) 2 tablespoons of flour
(450ml) 2 cups and (30ml) 2 tablespoons of flour
(125 ml) 1/2 cups of water
(7ml) 1 1/2 teaspoons cardamom, crushed


In a large bowl beat egg whites until stiff peaks form.

in another bowl beat egg yolks until you get a lemon color.

Add sugar to the egg yolks and beat until creamy

Melt butter in a small pan

Add cardamon to butter and cool

Add butter (with cardamon) and water into egg yolk mixture then beat

Add flour to egg yolk mixture and beat

Fold in egg whites slowly

With a large spoon, spoon batter into Krumkragga iron and close

Cook for 1 minute on each side (flip iron over)

Take out immediately and roll it, as it hardens fast.

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