Scandinavian Rosettes and Timbales
Servings
25-27number
Cook Time
30minutes
Servings
25-27number
Cook Time
30minutes
Ingredients
Instructions
  1. Heat oil in a pan deep enough to fry the cookies.
  2. In a mixing bowl sift the flour. Add the milk, eggs, sugar, extract, salt and Baking powder. Whisk together till all the lumps disappear. (Do not over mix)
  3. Carefully dip the iron in the hot oil for 2-3 minutes. Drain the oil and immediately immerse the iron in the batter just upto the top egde for a few seconds. (You will hear a sizzling sound if the iron is hot enough, once you dip it in the batter) If the batter is over the top, it will be difficult to remove the cookies.
  4. Immerse the iron back in the oil and fry on medium heat, till the cookies are light brown (evenly) in colour. Use a fork to gently push them out of the mould.
  5. Use a slotted spoon to remove the cookies, if they fall off in the hot oil.
  6. Drain them on a paper towel and dust with Icing sugar.
Recipe Notes

Note: Rosettes as well as the Timbales are best eaten within 1-2 days or being made. To store, keep them layered between sheets of waxed paper in an airtight container preferably in a cooler part of the house.