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1
In a blender, grind flax seed into meal.
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2
Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
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3
Add the sugar, Crisco, soy milk (vanilla flavored works fine,) and vanilla extract and mix well with a wooden spoon.
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4
*.
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5
Add 1 1/2 cups flour and stir until incorporated.
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6
Add additional flour only to make a very soft dough, up to the remaining 1/2 cup, but not necessarily the full amount, The mixture should be thicker than a batter, but not a stiff dough.
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7
Less flour makes a lighter, crisper cookie.
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8
More flour makes a thicker cookie.
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9
Allow the dough to rest while heating the cookie iron.
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10
Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
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11
When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie.
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12
The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
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13
Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
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14
Place on cookie racks to cool before stacking.
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15
Repeat to use remaining dough.
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16
Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
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17
Cookies are best stored in tins to retain their crispness.
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18
Fill with vegan frosting, fruit, or whatever pleases you.
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19
Dust with powdered sugar if you like.
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20
They are fine without, as well.
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21
*1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.
