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Rosettes Recipe - An Exceptionally Tasty Scandinavian Cookie

The Art of Rosette Cooking

Rosettes are very delicate but incredibly delicious Norwegian (or Swedish) cookies that have been a treat for many generations.

Typically made only during the holidays as they are quite time consuming to make.

The original recipe called for deep frying in lard, but we recommend Extra Virgin Olive Oil as an acceptable and more healthy substitution.

This recipe is what the Gjenvick family has used for generations in creating these most delicious but fragile cookies.


  • 2 eggs
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 5 drops of pure vanilla extract
  • 1 cup milk
  • 1 cup flour
  • Confectioners Sugar


  • minimum of 16 fluid ounces of EVOO
  • Rosettes Irons (minimum of two recommended) Below is an example of the different types of rosette irons and molds typically available. These sets were manufactured by Nordic Ware.

Rosette Irons and Molds from Nordic Ware

Making the Batter

Break eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat ingredients until mixture is well blended. Do not over beat as mixing too much makes the rosettes blistered and tough.


In a deep kettle or heavy large pot, heat your EVOO to between 350 and 375 degrees. Put the rosette irons into the hot oil so that they are hot before you dip into the batter mixture.

Dip your rosette iron into the batter being careful not to go above the edge of the form. Quickly place the iron in the hot oil, submerging the rosette completely. Fry until evenly browned. Remove the deep fried rosette onto a cooling rack and carefully remove the rosette form assisted by a fork. Carefully flip the rosette so that the form is right side up and repeat the process until batter is used up (about 45 rosettes). Once they have cooled, use a sifter to shake a light coating of confectioner sugar on top of the rosettes. Store in an air-tight plastic container.

Prep time:
Cook time:
Total time:
Yield: Approximately 100 Rosettes

Problems with Rosettes?

Rosettes don't come off of the iron
They are likely undercooked - they should be a golden brown color when they are done. Also if you dipped the iron in the batter over the top, it will be difficult to remove without breaking the rosette.
Blisters are forming on the rosettes
Eggs have been over mixed (beaten)
Rosettes drop off from Rosette iron while deep-frying
This typically happens when you don't have the irons placed low enough in the oil. Be sure that they are fully submerssed into the oil when deep frying.
Rosettes are not coming out crisp
Your oil is too hot. Reduce the temperature of the oil and continue.

Rosettes with Rosettes with Pineapple, shown with Rosette Irons and Pastry Bag.

Angel Parfait with Scandinavian Rosettes

Boil one cupful of sugar and one-third of a cupful of hot water to a thread. Heat the whites of two eggs light and add the syrup in a hue stream, beating steadily until a meringue is formed.

Let this cool. Fold in two capfuls of cream beaten solid, then turn into a mold previously wet with cold water. Cover carefully, pack in ice and salt for two. three or four hours. Serve on the rosettes garnished with strawberries.

Alternative Finishing Touches to Rosettes

Whether the rosettes be eaten with a fork or from the hand depends largely upon the nature of the • filling” used with them. A rosette sprinkled with cheese, or a compact mixture, would be eaten from the hand. One dressed in preserves or whipped cream would probably be listed with pie and treated accordingly.

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