Rosette biscuits are thin as lace and dissolve on the tongue. Many people have the iron lying around from their mother or grandmother, but dare not use it. The batter is simple. The trick is to keep the iron hot.
Black Month pack What you need
The recipe makes about 40 rosette biscuits.
- 2 eggs
- 2 tbsp sugar
- 250 ml milk
- 150 g plain flour
- 1 pinch of salt
- About 1 litre frying oil or 1 kg coconut fat for frying
- Icing sugar to decorate
How to make it
- Lightly whisk the eggs and sugar. The batter should not turn airy.
- Stir in the milk, flour and salt to a smooth batter, as thick as cream.
- Let the batter rest for about 30 minutes.
- Heat the fat to 180 °C, and leave the iron in the fat for about 1 minute.
- Quickly dry the iron on kitchen paper, and dip it in the batter. The batter should not go over the edge.
- Hold the iron in the fat until the biscuit is golden.
- Loosen it with a fork, and lay it on kitchen paper.
- Heat the iron again before the next biscuit.
- Dust with icing sugar when the biscuits go on the plate.
When the biscuit will not come off
Then the iron is nearly always too cold. Leave it in the fat for longer between biscuits. If the batter slides off the iron, the iron is too hot or the batter too thin. If the iron is new, you can boil it in fat for a few minutes before you start. Never leave the pan, and keep water away from the fat. Should the fat catch fire, put a lid over it and turn off the heat.
How to store rosette biscuits
The biscuits are fragile, so lay them in one or two layers with baking paper in between. A large tin is better than a small one. In a cool place they keep for about a week. Dust with icing sugar just before serving, or it turns clammy. They can also be frozen, and you then thaw them with the lid off.
Food Container 2,800 ml679 NOKContainer, lid and pump in the same pack. The pump draws out the air and charges with the included USB-C cable.
Frequently asked questions
Why do the biscuits turn soft?
The fat is too cold, or the batter is too thick. Thin the batter with a little milk, and check the temperature.
Can the batter be made the day before?
Yes. Keep it in the fridge, and stir it well before use.
What kind of iron do I need?
An ordinary rosette iron with a long handle. They are sold in kitchen shops, and old irons work just as well.
How many biscuits can I fry at a time?
One at a time with an ordinary iron. A double iron is faster, but the heat in the fat drops more quickly.
Frying more in fat? See Fattigmann and Smultringer.
Plenty of room for fragile biscuits
The food container has room for layers with baking paper in between, and you can see the biscuits from outside.
See the food container →- Pump included
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- Lid with clips
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- Transparent container