Rosette Set

Features a long wood-gripped handle complete with two 3" cast aluminum shapes and recipe.

Iva's Rosettes
Rosettes are a deep-fried cookie with a lacy texture coated with sugar. Although Rosettes use a really basic batter it is nice to have some helpful hints so your Rosettes turn out perfect each time you make them. They are the star of any tray of cookies and easy to make if you know the tricks.

Recipe:
2 Eggs, Lightly beaten
1Tbs Sugar
1/4tsp Salt
1Tsp Vanilla
1C Milk, Whole
1C Flour

Directions:
• Lightly beat Eggs with Sugar and Salt
• Add Vanilla and combine
• Fold in Milk and Flour being careful to not over beat the batter
• Cover and Refrigerate at least 2 hours if not over night.

Cooking:
• Heat a pan of vegetable oil at least 4” deep. Oil is hot enough when a bread crumb turns golden brown in 2 seconds.
• Heat up the Rosette Iron in the oil
• When warm enough remove from oil and tap a few times quickly on some folded pieces of paper toweling
• Make sure that you DO NOT dip the iron too deep and cover the top of the iron
• Quickly dip the hot iron in the batter
• In a fluid motion place the iron into the oil fully
• Keep completely submerged in the oil for 20 to 30 seconds, until done
• Pull the iron out of the oil and invert over paper towels and allow excess oil to drain
• Use a Kitchen Fork to ease the Rosette off the iron onto paper towels
• Drench in a shallow bowl of sugar

Hints:
• If the Rosettes blister the batter has been over beaten. Allow to rest more before continuing
• If the Rosette falls off the iron in the oil it is not deep enough
• If your Rosettes are hard to remove from the iron they have not been cooked long enough
• If your Rosettes are not crisp your oil is too hot
• Remember to keep your iron hot in the oil and remove excess oil before dipping into batter

History:
Rosettes or Roses as the word translates were the first shapes employed to make these tasty delicate treats. Early Blacksmiths would create intricate cast iron forms that would be dipped into batter and fried. It is hard to pin point the exact origins of Rosettes, but in the early 1800’s we find Rosette Irons in both Norway and Sweden. Over the years there have been numerous shapes employed to make Rosettes, but the Classic ones have been the Rose and the Butterfly which have endured to this date. These delicate light crunchy cookies are the star of any platter of cookies and easy to make with our helpful hints.