Chef Anna Olson’s Rosette Cookie Recipe, Inspired by Bangkok!

Chef Anna Olson’s Rosette Cookie recipe is inspired by her visit to Bangkok, and now she wants to share that recipe with you! Subscribe for more video recipes: Recipe Makes over 3 dozen cookies Ingredients 2 large eggs 125 mL (1/2 cup) 2% milk 125 mL (1/2 cup) sparkling water 12 g (1Tbsp) granulated sugar 5 mL (1 mL) vanilla extract 150 g (1 cup) all-purpose flour pinch ground nutmeg pinch salt 1.5 L (6 cups) vegetable oil, for frying icing sugar, for dusting Directions 1. Whisk the eggs, milk, sparkling water, sugar and vanilla in a mixing bowl. Whisk in the flour, nutmeg and salt. 2. Heat the oil to 350 °F (180 °C). Have ready a baking tray lined with paper towel a bamboo skewer and a slotted spoon or spider (strainer with a long handle.). 3. Heat a rosette iron in the oil for a few seconds and then dip into the batter, taking care not to have the batter come up over the top of the iron