Rosettes


I showed you the Icelandic side of the family’s Christmas tradition of Vinatarta, now I thought I would quickly share one of the Norwegian sides’s Christmas tradition, with Rosettes. (I may attempt to make my mom’s lefse sometime in January)
My mom makes these nearly every year. They are quite amazing, and very simple to do. You will need a rosette iron though.

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Basically you heat some fresh vegetable oil in a deep pan.

Make the batter while it is heating up (recipe below).

Make the rosette iron hot, by holding it in the oil.

Dip the hot iron into the batter, being careful to keep the top of the iron free of batter (otherwise your cookie will not slip off), and then quickly move the battered iron into the hot oil, holding it until it slips off easily (usually with the help of a fork).

Once one side of the cookie is golden, flip it over so the other side can cook, then remove from the oil to a paper towel lined plate to cool and drain.

Dust with icing sugar once cooled

My camera battery had died by the time we finished them all, and when I had the camera ready, all the cookies were gone. So no finished product pictures unfortunately. They are very delicious, and a nice Christmas time treat in my family.

To make the Rosette Batter:

2 eggs (whisked lightly)

2 Tbsp White Granulated Sugar

1 cup Milk

1 cup All Purpose Flour

1/2 tsp. Salt

Whisk everything together well, and your batter is made. Simple as that.

Enjoy!

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In a completely unrelated note… Here is a picture of the Ominous Llama. He let me pet his face without jerking it away… It felt like a Christmas gift… Maybe there is hope of us being able to tame him just a little bit…

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