The batter is a blend of wheat, flour, eggs, sugar, and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees.[1][2] In Kerala, India, Rosette cookies known asAchappam are made using rice flour.
The metal is heated in hot oil before it is dipped in batter. Returning the iron to the oil, the batter is detached from the mold when it is partially cooked and gently flipped to finish cooking. They are usually topped with sugar or honey,[3] or the edges of rosettes are dipped into frosting.[4][5] The process was recorded in the 19th centuryOttoman cookbookAşçı başı.
Swedishtimbale can be made with rosette batter using a timbale mold instead of an iron. These can be made with savory fillings like creamed chicken and mushrooms.[6]
InCantonese they are known astong wan. It was introduced toHawaii, where they are known asChinese pretzels.[15][16][17] In Malaysia, they are known askuih Loyang.[18]
^Fernandes, Daniel."Filhós de Forma".Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved6 November 2023.
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