Gluten-Free Rosettes: A Crispy Cookie with a World of History
Rosettes are a timeless treat, known for their delicate, lacy texture and crisp bite. Originating in Scandinavia, rosettes were traditionally made during festive seasons like Christmas, where their intricate designs and light sweetness made them a favorite on holiday tables. Over time, variations of these fried delights have emerged across cultures, each adding its own unique twist.
The Origin of Rosettes
Rosettes trace back to Nordic traditions, where they were created using decorative irons dipped in batter and fried until golden. The result? A crispy, lightly sweet cookie often dusted with powdered sugar. Their name comes from their resemblance to a blooming rose or ornate snowflake.
Cultural Variations
Buñuelos de Viento (Spain/Mexico): Translating to “wind fritters,” these are light, airy fritters fried to golden perfection and often coated in cinnamon sugar.
Dok Jok (Thailand): Known as “flower cookies,” these Thai treats are made with a similar batter and are naturally gluten free made with rice & tapioca flour and incorporate coconut milk for added flavor. The iron mold creates intricate floral patterns (lotus flower is most popular), and the cookies are sometimes sprinkled with sesame seeds for a nutty finish. I will be adding a recipe for this batter soon.
A Gluten-Free Twist on Tradition
For those on a gluten-free diet, recreating these traditional delights is easier than ever with gluten-free flours and modern adaptations. Gluten-free rosettes maintain the crisp texture and light flavor of the original, ensuring everyone can enjoy these festive treats.
Whether you’re embracing Scandinavian traditions or exploring global variations like buñuelos or dok jok, rosettes are a versatile and joyful dessert to share with loved ones. Dust them with powdered sugar, drizzle them with chocolate, or enjoy them plain—these crispy treats are sure to be a hit!
Rosette Cookies
Equipment
- blender
- Rosette iron and handle
- Deep fryer or a heavy-bottomed pot
- slotted spoon or tongs
Ingredients
- 100 g about 2 large eggs, cold
- 1 tbsp sugar or granulated sweetener of choice
- 1/4 tsp salt
- 130 g gluten-free 1:1 flour
- 240 g cold milk or dairy-free milk
- 1 tsp vanilla extract or flavor of choice
- Neutral oil for frying e.g., avocado or canola oil
- Powdered sugar or cinnamon sugar for dusting optional
Instructions
- In a blender, combine the eggs, sugar (or sweetener), salt, flour, milk and vanilla. Blend until smooth and slightly frothy.
- Pour into a small container that your iron will fit into for dipping. Set aside for 30 minutes. If your kitchen is warm, rest the batter in the fridge.
- Fill a deep fryer or pot with about 2–3 inches of oil and heat to 365°F (185°C).
- Submerge the rosette iron in the hot oil for a minute to heat it thoroughly. A hot iron ensures the batter sticks properly and releases properly.
- Dip the heated iron into the batter, making sure the batter covers only the outer edges of the design (it should not go over the top of the iron).
- Immediately transfer the iron into the hot oil. Fry until the rosette is golden brown (about 30 seconds).
- Gently shake the iron to release the cookie into the oil or use a fork to carefully remove it. Fry for an additional 10–15 seconds if needed.
- Remove the rosette with a slotted spoon and drain on a paper towel-lined baking sheet.
- Repeat with the remaining batter, making sure to reheat the iron between each cookie.
- Once cooled, dust the rosettes with powdered sugar or cinnamon sugar, if desired.
- Serve immediately or store in an airtight container to maintain crispness.