This is the best gluten-free recipe for Scandinavian Rosette cookies – based on our traditional family recipe. Updated with nut oil and almond milk to add flavor, but also to make these cookies healthier and climate friendly.
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TRADITIONAL ROSETTE COOKIES
Scandinavian Rosettes are a traditional cookie that originated in Sweden, Norway, and Finland. They date back to the 16th century when they were made for special celebrations like weddings and festivals. The name rosette comes from the flower-shaped design made from the batter, which is deep-fried to a crispy texture. The unique flavor and shape of these cookies have made them a popular treat during Christmas holidays, as well as other festive events. Rosettes are a traditional Christmas cookie, but they are delicious any time of the year. These delicate, crispy, and intricately designed cookies are perfect for any occasion, whether it be a special celebration or just a simple treat with a cup of coffee.
Rosette cookies are made from a simple batter, which consists of flour, eggs, milk, sugar, and a pinch of salt. The batter is whisked until smooth and thin, then dipped into hot oil using a special rosette iron. The iron is heated in oil, then dipped into the batter, which sticks to the mold. The mold is then quickly immersed in hot oil, and the cookie is fried until golden brown. The cookie is then removed from the mold and placed on a rack or paper towel to drain off excess oil.
The popularity of rosette cookies has grown over the years, and today they are enjoyed in many parts of the world. They are often served as a dessert or snack during the holiday season, and they are also a popular item at fairs and carnivals. The process of making these cookies requires skill and patience, and it is considered a cherished tradition in many families.
Rosettes are known for their beautiful, intricate design that resembles a flower. Not only are they visually stunning, but they also have a light and crispy texture that melts in your mouth.
BEST RECIPE FOR ROSETTE COOKIES UPDATED AND GLUTEN-FREE
With Finnish on one side of our family and Swedish on the other, Scandinavian rosette cookies are a tradition in our house for Christmas. My rosette iron dates back generations, and so does our traditional family recipe. But this year we updated the recipe and it actually tastes better than our traditional family recipe. We used nut oil instead of butter, and almond oil instead of milk. The nut oil gives the cookies a delicious nutty flavor without adding nuts, which might burn in the hot oil. And the cookies made with nut oil actually come out lighter and crispier because butter is about 20% water, and the nut oil does not contain any water. The almond milk substitutes for milk one-to-one, and adds an additional nutty flavor to the batter. Making these cookies without butter and milk makes them healthier, since they have less saturated fat, and nut oil is a healthy oil. It also makes them dairy free, in case any visitors have dietary restrictions. And, it makes them climate friendly, since they are made with nut oil instead of dairy products. We use King Arthur Gluten-Free Measure for Measure Flour instead of all-purpose flour and it makes perfect cookies, even crispier than the original recipe.
TIPS FOR MAKING THE BEST ROSETTE COOKIES
Although they may look complicated to make, rosette cookies are actually quite easy, with the right tools and ingredients. All you need is a rosette iron and some basic baking ingredients. These cookies are made from a simple batter of flour, eggs, salt, sugar, almond milk and nut oil. The beauty of this recipe is that it is so versatile, you can add other ingredients, like vanilla, lemon or spices, to make variations on the recipe.
Making rosette cookies from scratch requires a bit of patience and skill, but the end result is totally worth it. If you’ve never made Rosettes before, don’t worry; it’s easier than it looks. All you have to do is heat up the iron mold in the oil, dip it into the batter, then back into the oil to deep fry the batter until the cookies are a beautiful golden brown. The result is a thin, crunchy cookie. If you are new to making them, this post will give you the tips you need.
- Choose an iron that has an “L” shaped handle, so your hand is not over the hot oil as you fry the cookies. The iron shape should be smooth and not rough, or the batter may stick to the iron and not release. Some irons will fry two cookies at once, so half the time, but will require a larger pot.
- If the iron is new, it may need to be seasoned by dipping it in hot oil and letting the oil cool on the iron before doing it again. Doing this several times will create a non-stick so the cookies will come off.
- Have a carving fork handy to remove any cookies that fall off into the oil. Allow them to finish cooking and then remove them with the fork.
- Use the carving fork to remove a cookie from the iron that sticks to the iron. If it still doesn’t come off, put the iron back in the oil and fry it off. If it still won’t come off, it may need to be soaked in water and then the iron reseasoned.
- Use a thermometer to check the temperature of the oil frequently, either an instant read thermometer or one that attaches to the side of the pot. The oil temperature changes quickly.
- Leave the iron in the oil as the oil is heating up to ensure the iron is hot enough before using it.
- Every time you make a cookie, dip the iron into the oil for about ten seconds before dipping it into the batter for about ten seconds. This will ensure that the iron is hot enough and the batter stays on the iron.
- Shake off the oil drips into the oil before dipping the iron into the batter. If oil drips start to collect in the batter, whisk them into the batter.
- If batter drips into the oil, scoop out the pieces before they burn so they don’t give the oil and cookies a burnt flavor.
- After frying, remove the cookie immediately from the iron and set it on a wire rack with a plate underneath to catch the oil that drips off.
- Sift powdered sugar over the cookies before they cool so that the sugar sticks to the cookies.
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