Rosette cookies are delicate looking treats made with a batter using eggs, milk, flour, salt and sugar. To form the rosette cookies, iron rosette molds are used. These molds are usually sold in kits with several different shapes. The iron mold is dipped into the sizzling, hot oil and then quickly pressed into the batter. Then quickly dipped back into the hot oil and removed after a minute or so. Sometimes the batter can stick to the rosette iron.
Instructions
1. Buy a quality Rosette iron set. A cheap set can have a rough finish making it difficult to remove the cookies from the Rosette iron.
2. Follow your Rosette recipe carefully. Using the wrong ingredients can make it difficult to remove cookies from a Rosette iron.
3. Season the iron by dipping it in the hot oil and letting it sit for a minute or so. This will help the batter adhere well to the iron and allow it to slip off easily later.
4. Remove the Rosette iron, lightly shaking off excess oil and then quickly dip it in the batter. The oil should be approximately 375 degrees F. This is crucial to getting cookies off a Rosette iron. If the batter is too hot or cold, the cookies will not come off properly.
5. Cover only 3/4 of the Rosette iron with batter. If you cover too much, the cookies will stick to the iron.
6. Dip the batter on the Rosette iron back into the oil. As the edges start to brown, lift the mold. The Rosette cookie will slip off the mold and into the hot oil. Flip the Rosette cookie using tongs to brown on the other side.
7. Repeat the steps making sure the Rosette iron is heated in the oil before you dip each cookie.
Tags: Rosette iron, Rosette iron, back into, cookies from, cookies from Rosette, cookies will, difficult remove
