Rosette Cups (Krustader)

How to make it

1. 1

   Put the sifted wheat flour into a bowl and thin it, little by little but without stopping, with the water, the beer, the melted, cooled butter, and the whisked eggs.

2. 2

   Heat the rosette iron in the gently steaming lard, dip it into the batter, which has been poured into a small cup, and hold it in the lard until the rosette cups are pale golden brown and crisp.

3. 3

   N.B. 1) Dip the iron into the batter to within 1 cm. of the edge of the iron; put the iron straight into the pan and hold it there until the cup is pale yellow and crisp; remove it from the iron and set it on blotting paper with the opening down.

4. 4

   2) If the batter will not cling to the iron when it is dipped in, the iron is not hot enough.

5. 5

   3) If the batter spreads out and falls off when the iron is dipped into the lard, the lard is too hot.

6. 6

   4) If the iron is dipped too far down into the cup of batter, the batter will, as it cooks, spread over the iron and become very difficult to remove from the iron.

7. 7

   A little practice and experience is needed; once you have it, they are very easy to make and very cheap. You should get 60 rosette cups from the portion given here.