With their crispy, melt-in-your-mouth texture and delicate floral pattern, rosette cookies are not only beautiful but also delicious, making them a perfect centerpiece or gift for loved ones. These intricately designed confections have graced holiday tables and special occasions for generations. With their lacy pattern and golden hues, rosette cookies closely resemble kuih loyang, achappam, dok bua, and dok jok cookies. What sets these sweet and crunchy cookies apart is not just their egg-free and dairy-free recipe but also their vibrant colors.
The Origins of Rosette Cookies
Rosette cookies have a rich history that traces back centuries, predominantly to Scandinavian culinary traditions. Originating in countries like Sweden, Norway, and Denmark, these delightful treats were often prepared during festive occasions such as Christmas, weddings, and other celebrations. The name “rosette” aptly describes the flower-like shape of these cookies, which are formed by dipping a special rosette iron or mold into a thin batter, then frying until golden brown.
As Scandinavian immigrants brought their culinary traditions to new lands, rosette cookies found their way to America, particularly in the late 19th and early 20th centuries. They became cherished staples in Scandinavian-American communities, especially during the holiday season. Over time, rosette cookies have transcended cultural boundaries and become beloved treats in many parts of the world, cherished for their delicate texture and nostalgic charm. Rosette cookies are especially loved in India where these treats go by various names and recipes depending on the region. A few of the popular names rosette cookies go by in various parts of the world include acchappam, kokis, kembang goyang, kuih goyang, kuih rose, lotus flower, roje ke phoolan (rose flowers) and manchegas flowers.
The Art of Making Rosette Cookies
Creating vegan rosette cookies requires a bit of patience and culinary finesse. Rosette iron molds can be found for sale on Amazon. Begin by preparing the batter, the addition of coconut milk and vanilla extract adding a touch of tropical flavors. Add the dry and wet ingredients, and meticulously mix until smooth. After, let the batter rest in the refrigerator while the oil heats up to 350-360°F (175-182°C). Once the batter is done resting, option to mix food coloring into the batter for some extra flair.
Once the oil has heated up, prepare the rosette mold. Immerse the mold in the hot oil for at least one minute. Then dab the mold onto a paper towel to remove excess oil. Quickly, submerge the mold three-quarters of the way into the batter. Hold it there for a few seconds until the sizzling stops. Then, dip the mold into the hot oil, ensuring the cookie does not touch the bottom of the pot. After about 5-7 seconds, shake the mold with quick small up and down movements. This will relese the cookie into the oil. Fry the cookie to golden flipping halfway. Once fried, you have two options. Transfer the cookie to a paper towel to cool flat or press it gently into an upside-down bowl or dome-shaped item to give it a nice rounded shape. Option to top with powdered sugar.
In Conclusion
Whether enjoyed during the holiday season, shared at special gatherings, or simply savored as a sweet indulgence, rosette cookies continue to hold a special place in the hearts of those who appreciate their delicate charm and irresistible melt-in-your-month texture.
Share Your experience!
We’d love to hear about your experience with our rosette cookies! Your feedback means the world to us and helps us continue to improve and provide you with the best possible treats. If you’ve had the chance to try our rosette cookies, please take a moment to leave us a review. Whether you loved every crispy bite or have some suggestions for how we can make them even better
Vegan Rosette Cookies
Course: DessertDifficulty: Medium8
servings45
minutes1
hour15
minutesWith their crispy, melt-in-your-mouth texture and delicate floral pattern, rosette cookies are not only beautiful but also delicious, making them a perfect centerpiece or gift for loved ones.
Ingredients
2 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
1 3/4 cup water
1 cup coconut milk
1 tsp vanilla extract
Neutral oil for frying
Food coloring (optional)
Powdered sugar (optional)
Directions
- Prepare the batter: In a mixing bowl, combine the dry ingredients: flour, salt, and sugar. Mix thoroughly. Add the wet ingredients: coconut milk, water, and vanilla extract. Whisk until smooth. Strain the batter through a fine mesh strainer to remove any lumps. Refrigerate the batter for 30 minutes to rest.
- Heat the oil: Pour oil into a pot, filling it no more than one-third full. Heat the oil to 350-60°F (175-182°C).
- Prepare the rosette mold: Once the oil reaches the desired temperature, immerse the rosette mold in the oil for a minute. Remove the mold and dab it with a paper towel to remove excess oil.
- Dip and fry the cookies: Dip the mold into the batter, submerging it three-quarters of the way. Hold it there for a few seconds until the sizzling stops. Then, dip the mold into the hot oil, ensuring the cookie does not touch the bottom of the pot. After about 5-7 seconds, shake the mold with quick small up and down movements to release the cookie into the oil.
- Fry until golden: Fry the cookie until it turns lightly golden for a crispy & chewy cookie or a deep golden for a crunchy cookie, flipping after one minute.
- Shape and cool: Once fried, transfer the cookie to a paper towel to cool flat, or place it on a small bowl or dome-shaped item, face-side down. Gently press the cookie down to achieve a dome shape. Option to top with a sprinkle of powdered sugar.
Notes
- Rosette iron molds can be found for sale on Amazon.
