Rosettes Cookies (Eggless)

Beautiful crispy flower shaped cookies of a different kind .Crispy and crunchy, these little cookies are truely delectable.


I saw these cookies in Smithas blog and really liked them so when a friend was going to Canada I asked her to purchase the mould for me and finally I managed to try them out.These are not like the normal bake in the oven cookies.

To see how rosettes cookies are made click here.

The original recipe is from Smithas blog , I halved the ingredients and omitted the cardamon and till seeds and added vanilla essence instead.

Ingredients:

120 grams plain flour
240 grams   fine rice flour
120 grams sugar
300 ml water
1 teaspoon vanilla essence
Pinch of salt
Sunflower oil for deep frying
Icing sugar for dusting.

Method:

1. In a blender jug add the plain flour, rice flour, sugar, vanilla , water and salt . Blend to make a  smooth batter of pouring consistency. Transfer the batter to a wide but shallow container similar to a roasting pan and  leave a aside for 15-20 minutes.
2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the rosettes cookie moulds and place in it in the oil so that it also gets heated along with the oil. Check the heat of the oil by dropping a drop of the batter into the oil, if it sizzles and comes to the surface, the oil is ready for deep frying.
3 Remove the mould from the hot oil and dip into the batter, just so that the bottom and sides are coated with the batter and not the top of the mould.Do not dip the mould completely into the batter as you will not be able to get the cookie off the mould if you do. As you dip the hot mould into the batter, you will hear a slight sizzle sound. Lift the rosettes cookie mould out of the batter, shake off surplace and place it immediately into the hot oil.
4.The batter will start to sizzle in the hot oil, gently shake the mould so that the cookie is released off the mould. If the cookie isn’t releasing easily off the mould, use a fork/skewer to gently push it so that is releases into the hot oil. Adjust the flame while frying to ensure even cooking and to achieve a golden color and crispness. While the cookie is cooking keep the mould dipped in hot oil to maintain its temperature before repeating the whole process for the next cookie.
5. Cook the cookie on both sides till golden brown, remove from oil and drain on kitchen papaer. Repeat the same process for remaining batter.(Its useful to have two cookies moulds and alternating them so that one always sits in the hot oil ready to be used.)
6. Cool the cookies and dust with icing sugar.
Store in an air tight container.
 

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Mexican wedding cookies 

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