Chinese Rosettes 1978

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READY IN: 25mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the egg well with the milk.
  • Add dry ingredients until a batter is formed and smooth.
  • Heat the oil to 360 degrees.
  • Dip in the rosette iron to heat.
  • Dip into the batter 3/4 ways up.
  • Fry until golden.
  • Push off with a fork.
  • When cool dust with confectioners powdered icing sugar.
  • This recipe stays nice and crisp because of the cornstarch.
  • I have been using this one since 1978, and proved out to be the best for us due to the crispness.
  • Store in a large tin container.
  • I always double this amount when making.
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