Gluten Free Rosettes

So, I was watching the snowflakes floating down outside and reminisced over one of my favorite Christmas treats, Rosettes. This cookie is so dainty and white with its sugar coating just like a snowflake. In other words, I developed a serious craving for them and wanted to share the recipe with you.

Before you begin, you will need a rosette iron. My handle holds two irons, which speeds up the frying process. I used a star and a traditional rosette design this year. I tend to prefer NorPro brand, which can be purchased on Amazon here: 

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Gluten Free Scandinavian Rosettes

Yields about 4 dozen

Ingredients:

1/4 cup Brown Rice Flour

1/4 cup White Rice Flour

1/4 cup Sweet Rice Flour

1/4 cup Tapioca Starch

1/2 teaspoon Xanthan Gum

1/4 teaspoon Salt

2 Eggs

2 teaspoons Pure Vanilla Extract

1 cup Milk (I used Lactaid)

Vegetable Oil (for frying)

Powdered Sugar

If you have never made rosettes before, please watch this video on YouTube, it is a great beginner's tutorial. http://www.YouTube.com/TfOcG0EPkf0 Instead of heating a pan of oil on the stove, I used a deep fat fryer I already owned. It is called, Kitchen Kettle, and I purchased it at my local Walmart store. It required 7 cups of vegetable oil. 

Let's get started. Whisk flours, gum, and salt together in a bowl. In another mixing bowl, whisk together eggs, vanilla, and milk. Whisk in the flour mixture until batter is smooth. It will look like waffle or pancake batter at this stage. Refrigerate for 2 hours or overnight. This will ensure that your cookies are crispy.

Meanwhile, heat your oil to 350 to 375 degrees. You can use a candy thermometer to test the temperature. Prepare a work station of a glass or metal pan, I used a glass loaf pan, to pour your batter in for dipping. Also, have a paper towel lined plate or two nearby to drain the rosettes. You will also want a fork, butter knife, and slotted spoon on hand to fish the rosettes out of the oil and/or help remove then off of the iron.

Once the oil is heated, take the batter out of the fridge and pour a layer into your pan just deep enough to place your iron in. Return the rest of the batter to the fridge. You want to keep the batter as cold as possible so it will stick to your iron when cooking it. Place your clean iron into the oil for 20 seconds to preheat it. Drain and quickly dip the iron into the batter making sure not to cover the top of the iron, just the bottom and sides. You should here the batter sizzle when you do this. Immediately submerge the dipped iron back into the oil and leave it there for about 40 seconds. The rosettes should be a light golden brown. If the cookies slide off the iron while cooking, just leave it for the remaining cooking time and fish out with your slotted spoon. Otherwise, remove the iron, and with the aid of a fork or knife, slide the cookie onto the paper towel covered plate to drain. Stick the iron back in the oil for about 10 seconds to reheat again. Dip in batter and cook in oil for another 40 seconds. Repeat until all batter is used up making sure to reheat iron before every batter dip. 

You want your batter to remain as smooth as possible. You will notice that your working batter gets clumpy as it warms. You can place your dipping pan in the fridge to cool and remove these clumps with your fork. Adding the rest of the batter to your pan will also help cool everything down. 

Once the rosettes have drained and cooled, place them on a plate lined with parchment paper and dust with powdered sugar. Store in an airtight container. Enjoy!