Some people like to sugar the bottoms and other people sugar the tops. If you flip it upside down, it looks a little fancier and sugar these that way. The sugar catches the sides and it gives the cookies a bit more contrast. If you sugar the top of the rosette cookies, it looks like a touch of snow. However, either way the rosettes will still taste great! Which way do you usually serve the rosettes with sugar on the top or bottom?
Ingredients:
- 1 cup milk
- 1 tsp sugar
- 1/8 tsp salt
- 1 tsp vanilla (or almond extract)
- 2 eggs
- 1 cup flour
- vegetable oil for frying
- sifted confectioners' sugar to sprinkle
- Substitute lemon extract or vanilla sugaring
- rosette iron star- or flower-shaped
- measuring cups and spoons
- large mixing bowl
- whisk
- thermometer
See Karen Grete making these delicious cookies
on our YouTube video
Instruction:
- Combine milk, eggs, sugar and salt vanilla extract; beat well. Add flour and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for approx. 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron into hot oil (approx. 375F degrees).
- Fry rosette until golden, approx. 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a paper towel.
- Reheat iron 1 minute; make next rosette.
See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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