Thursday, December 30, 2010

Whole Wheat Norwegian Rosettes -- Recipe

Every year when I was growing up my grandmother (whose parents immigrated from Norway in the 1800s) would make Scandinavian cookies and treats at Christmas time.  The two I remember the most are Rosettes and Krumkake.  I've always wanted to continue that tradition and a few years back my husband bought me a Rosette iron.  Since then I've made them every Christmas.  I love them but they're rather time consuming!

When my family converted to eating 100% whole wheat and whole sugar I thought I was going to have to stop making most of my favorite desserts and treats, like Rosettes.  Not so!  I've discovered I can substitute nearly every time by using whole wheat pastry flour.  It's a finer ground flour made from a less dense wheat than regular whole wheat flour.  Sometimes it takes a little modification, but other times not.  I also used whole sugar (Sucanat) in the batter for this recipe.  Since it only called for a small amount the molasses flavor would not be a problem. The only thing I "cheated" on was the confectioner's sugar on top.  I wanted the white, but otherwise would have ground Sucanat in a small coffee grinder to use instead.  Maybe next time I'll try grinding up Xylitol.  I wonder if that would work...







Whole Wheat Rosettes

2 eggs
1 Tablespoon whole cane sugar
1 cup whole wheat pastry flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt

confectioner's sugar to sprinkle on top

Place a sauce pan or low pot with oil about 2 inches deep and heat to 375 degrees F.  Combine eggs, sugar and salt, beating well.  Add flour and blend with fork or whisk.  Add milk, a little at a time, making sure to eliminate lumps, and stir until smooth.  Place the iron into the hot oil and and heat for 2 minutes.  Lift out and let excess oil drip from the iron for a moment.  Dip into the batter to slightly below the top edge of the iron and immediately transfer to the hot oil.  Hold the iron in the oil (keeping it off the bottom of the pan) for about 30 seconds, or until golden.  Lift out, turn upside down to drain excess oil.  Using a fork, gently push the rosette off the iron onto paper towels placed on a cooling rack.  Reheat the iron in the oil for 1 minute and cook the next rosette.  Repeat until batter gets too low.  Let rosettes cool, then sprinkle with confectioner's sugar. 

The amount this recipe makes is dependent upon the size of the iron(s).  I got about 18 large cookies out of it.  This recipe was adapted from a recipe submitted to by  Pat Kersteter.

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  1. WOW! I have never seen those before! What a really cool technique! Where would I find one of those rosette tools??
    You should come link this up to my weekly Thursday Making It With Allie Link Party! I think it would make a Fabulous addition!

  2. Awwww I love that this is your tradition too! These look incredible! And dare I say healthy(er) than normal rosettes and krumkake. Do you ever make sandbakkels or fattigman?

  3. I also enjoy using whole wheat flour in my baking. I find that you cannot taste any difference.
    These sound good

  4. These look delicious. They remind me of a miniature funnel cake. Yum!

  5. Absolutely beautiful! They look so tasty!

  6. These look delicious and pretty enough to wear!

  7. Wow! These are so pretty!! So cool that you've been able to convert them to whole wheat!

    I'd love for you to link this up to my linky party!

  8. Thanks for linking to Take-A-Look Tuesday over at Sugar Bee Craft Edition - I featured you today! - Mandy,

  9. Great photos! I have never heard of these but they look yummy! Thank you so much for linking them up!


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