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Rosette Cookies

Rosette cookies (Norwegian rosettbakkels, deep-fried rosette-shaped wafers) from Erken's Stor kokebok (1914): a thin batter of 100 g wheat flour, 2.5 dl milk, egg and 60 g sugar fried on a hot rosette iron in boiling lard and served with whipped cream or jam.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 527 (falt i det fri)

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About the dish

Rosette cookies are made on a rosette iron that is heated in boiling lard and dipped in the batter. The cookie releases from the iron into the fat and is fried light brown. Erken does not state the number of eggs in the printed ingredient list (an OCR gap); two eggs give a suitably thin batter.

How to make it

  1. 1

    Make the batter

    Stir the wheat flour with the milk into a smooth, thin batter. Add the beaten eggs and the sugar and stir well together.

  2. 2

    Heat the fat and the iron

    Heat lard or oil in a deep pot to about 180 °C (355 °F). Heat the rosette iron well in the boiling fat.

  3. 3

    Dip and fry

    Dip the hot iron in the batter, but no higher than the edge of the iron. Hold the iron back down in the fat and fry until the cookie is light brown and releases from the iron.

  4. 4

    Drain

    Place the cookies on paper towels (the original uses blotting paper or flatbread) so the fat drains off well.

  5. 5

    Serve

    Serve the rosette cookies with stiffly whipped cream or jam.

Changes from the original

Measures modernized (dl, tsp, g). Lard can be replaced with a neutral frying oil. The number of eggs is estimated at 2 because the figure is missing in the source. "Blotting paper" replaced with paper towels.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 527) → 1949 (korrekturlest, s. 610)~30% av teksten endretfjernetlagt til
100 gr. hvetemel 1/4 3/4 l. melk 3 egg 60 gr. sukker. Melet utrøres med melken, tilsættes tilsettes de vispede egg og sukkeret. Jernet gjøres varmt i kokende smult, dyppes i røren, som ikke maa gaa må gå over kanten av jernet; holdes igjen i smultet; koker, koker til de er lysebrune. Lægges Legges op paa trækpapir på trekkpapir eller flatbrødlev, forat fettet kan trækkes trekke godt av. — Serveres med stivvispet fløte eller syltetøi. Til 10 å 12 personer.

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Frequently asked questions

What equipment do I need to make rosette cookies?
You need a rosette iron and a pot of boiling lard (fat) for deep-frying. The iron is heated in the lard before it is dipped in the batter.
How much batter should the iron be dipped in?
Only far enough that the batter does not go over the edge of the iron – otherwise the rosette will not release. Then the iron is held back down in the lard and the cookie is cooked until light brown.
How do the cookies become less greasy?
Set them to drain on blotting paper (or a round of flatbread) right after frying, so the fat drains off well.
What are rosette cookies served with?
With stiffly whipped cream or jam, according to the recipe in Schønberg Erken's "Stor kokebok" from 1914 (p. 527).

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