Rosette Cookies Recipe | Tsatsafa | Bunelos

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How to make a very thin, crispy rosette 

In this video, I will be showing you how to make a very thin, crispy rosette cookies. 

Directions

• Add all purpose flour, coconut flour, cornstarch and salt to a bowl and mix to combine. Sift the dry ingredients.
• In another bowl, crack in 2 eggs and beat lightly. Add in the sugar, milk, vanilla extract and rose water and mix
• Add the dry ingredients to the wet ingredients and mix to combine. Pass the batter through a sifter to remove any lumps.
• Cover and refrigerate for 30 - 60 minutes or overnight.
• When ready to fry, heat up some vegetable oil. When the oil is hot enough, place the rosette mold in the oil to heat up for 3 - 5 minutes.
• Stir the batter to ensure even consistency.
• Dab the rosette iron on a paper towel to remove excess oil, then dip iron into batter without submerging it.
• Transfer the batter covered iron back to the oil and fry while making sure not to let the iron come in contact with the bottom of the pan. After a while,the rosette will pull away from the mold. If not, use a fork to gently pull it away from the mold. Fry on both sides til golden brown. Remove from oil and place on a paper towel to drain excess oil and cool down.

Ingredients  

3/4 cup All Purpose flour  

1/4 cup coconut flour 

 2 large eggs  

1 cup milk 

 1/4 cup sugar  

1/4 tsp salt  

1/2 tsp vanilla extract  

1/2 tsp rose water