Krumkake Krumkaker - flax seeds

Method

• In a blender, grind flax seed into meal.
• Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
• Add the sugar, Crisco, soy milk (vanilla flavored works fine,) and vanilla extract and mix well with a wooden spoon.
• *.
• Add 1 1/2 cups flour and stir until incorporated.
• 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.
• Less flour makes a lighter, crisper cookie.
• More flour makes a thicker cookie.
• Allow the dough to rest while heating the cookie iron.
• Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
• When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie.
• The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
• Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
• Place on cookie racks to cool before stacking.
• Repeat to use remaining dough.
• Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
• Cookies are best stored in tins to retain their crispness.
• Fill with vegan frosting, fruit, or whatever pleases you.
• Dust with powdered sugar if you like.
• They are fine without, as well.
• *1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.