Monday, December 8, 2014
I found mine kept slipping off the mold in the oil and I had to fish them out with a fork. So they are a little bent but fine otherwise. Not sure if my temperature was off a bit or the fact that it was a brand new rosette mold or the gluten free flour? Did not bother us one bit.
If you have other safe flavor extracts you could flavor them to your liking. Or if you have safe colors you can color them. Honestly though just the white powdered sugar always reminds me of snowflakes and makes my life a little less complicated.
Fried cookies, well who can resist? :-)
Gluten-Free Rosette Cookies:
1 cup all purpose gluten free flour
1 cup coconut milk or rice milk(I make my coconut milk from tropical tradition flakes usually)
1/2 teaspoon salt(I use pink himalayan, but use your safe salt)
3 teaspoons sugar
1/2 teaspoon vanilla extract(potato vodka and vanilla beans)
Oil or Shortening to fry them in. (I used grapeseed oil and it worked, you could use Tropical Traditions coconut oil or Palm shortening)
(corn-free powder sugar to sprinkle on top, I used a sifter for a fine sprinkle, my homemade tends to clump)
Mix all together until very smooth(I threw mine in a blender)
Pour into a bowl(I picked one that was flat bottomed)
Follow the directions that come with your rosette maker(here on Amazon)
Compared to wheat these were more delicate and tended to come off the mold in the oil(might have been my oil or temp too!) so have a fork on hand to fish them out and place on a towel to drain.
I wait until they are drained and cool before sifting sugar on them.