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Rosette (cookie)

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Rosette
Sugared rosettes from a bakery
TypeFritter
Main ingredientsBatter (wheat flour, milk, sugar, salt, eggs)

Rosette cookies (Swedish Struva, Norwegian Rosettbakkels) are thin, cookie-like fritters made with iron molds that are found in many cultures. The name rosetbakkelser comes from Norwegian.[1] Rosettes are crispy and typified by their lacy pattern. Rosettes are traditionally made during Christmas time. Rosette recipes are popular in the United States among families with Scandinavian ancestry.[2]

Rosette irons

They are made using intricately designed rosette irons. The batter is a blend of wheat flour, eggs, sugar and whole milk. The iron has a handle with a bow shape attached to the outermost. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after a short time and the rosette is separated from the iron. Usually, the edges of rosettes are dipped into frosting or sugar.[3][4]

Swedish timbale can be made with rosette batter using a timbale mold instead of an iron. These can be made with savory fillings like creamed chicken and mushrooms.[5]

Background

This type of fritter exists in many cultures and is known as sturvor in Swedish, demir tatlisi in Turkish and chebbak el-janna in Tunisian cuisine. In Afghanistan they are called kulcha-e-panjerei (window biscuits). In South India they are called "Gulabi"(గులాబీ పువ్వులు).[1]

See also

References

  1. ^ a b The Oxford Companion to Sugar and Sweets. Oxford University Press.
  2. ^ "Rosetter (rosettbakkelse)". tine.no. Retrieved March 1, 2020.
  3. ^ Kari Diehl (January 26, 2019). "How to Make Scandinavian Rosette Cookies". thespruceeats.com. Retrieved March 1, 2020.
  4. ^ "How to Make Rosettes Cookies". thatskinnychickcanbake. Retrieved March 1, 2020.
  5. ^ The Delta Cook Book: A Collection of Tested Recipes, Recommended by Experienced Housekeepers. First Methodist Church Ladie's Aid Society. 1917. p. 24.
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