|Place of origin||Sweden and Norway|
Rosette Cookies (Swedish Struva, Norwegian Rosettbakkels) are thin, cookie-like deep-fried pastry of Scandinavian origin. 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.
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 by 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.
- Astrid Karlsen Scott (2000) Authentic Norwegian Cooking (Nordic Adventures) ISBN 978-0963433978
- Jan Hedh (2012) Swedish Cookies, Tarts, and Pies (Skyhorse) ISBN 978-1616088262
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