Rosette (cookie)

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

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. 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.
  • 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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