Rosette Cookies

• porções: 24 servings
• tempo ativo: 5 minutes
• tempo total: 36 minutes

Ingredientes

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)

Instruções

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.

Nutrição

• Tamanho da Porção: 1 g
• Calorias: 68 kcal
• Gordura Total: 4 g
• Gordura Saturada: 1 g
• Gordura Insaturada: 4 g
• Gordura Trans: 0.01 g
• Colesterol: 16 mg
• Sódio: 35 mg
• Carboidrato Total: 7 g
• Fibra Dietética: 0.5 g
• Açúcares Totais: 4 g
• Proteína: 1 g