These delicate rose cookies are an all-time Christmas favorite in many countries. They are crisp and delicious little cookies, light and ethereal, crunchy and beautiful! The cookies are made using a rosette iron. In Sweden and Norway, these delicacies are called Scandinavian Rosettes. The shape of the cookie depends on the rosette iron. In India, they are known by various names – achappam, roce cookies, etc.
It is not the cookie dough that is shaped or dropped here, but the cookie batter – sounds odd, doesn’t it? A few simple ingredients go into a simple batter – eggs, sugar, milk, all-purpose flour, and a pinch of salt (vanilla optional) are combined to form a crepe-like batter. Heat oil in a heavy saucepan or wok, and immerse the rosette iron in the oil. Carefully, lift the iron and dip into the batter, making sure you do not immerse the iron in the batter. If completely immersed in the batter, the cookie will not come off the iron. It takes about a minute for each cookie to turn golden brown, remove, and drain on paper towels. Cool and store in an airtight container. Dust confectioners’ sugar before serving (optional).
Rosette irons come in various shapes and sizes, and here is my rosette iron.