Strassburger rosettes

A lovely simple cookie that is versatile as well. It has a fine crumb, buttery flavour and a nice crumbly texture. You can make different shapes (I made rosettes), serve them plain, sandwich them with jam or buttercream, or dip them in chocolate.

Because both the powdered sugar and the cake flour are very fine powders, they tend to blow quite a bit, dispersing it all around the kitchen. By mixing by hand first, or starting on a low speed until the powder is mixed a bit with the wetter ingredients reduces this, but to completely prevent it you need to cover your mixing bowl with a clean teatowel (or something similar). I prefer to bake the cookies 1 sheet at a time, piping the second batch already on baking paper, sliding off the first batch on a cooling rack when finished baking and sliding the baking paper with the second batch on the baking sheet to bake that batch. This is because I only have 1 baking sheet, and because my oven heats quite irregularly so with 2 sheets in it, it will be even more impossible to get an even bake.

Strassburger Rosettes

Strassburger rosettes (lots, about 2 baking trays)
Slightly adapted from “The Professional Pastry Chef – Bo Friberg”

225 g butter
150 g powdered sugar
2 eggs
1 egg yolk
2/3 tsp vanilla extract
375 g cake flour
up to 1/2 tsp ground cardamom (optional)

Preheat the oven to 190C. Line a baking tray.
Beat the butter and sugar together with an electrical hand mixer until light and creamy. Add the eggs/yolk one at a time, mixing until completely incorporated before adding the next one. Add vanilla and mix. Add flour and cardamom and mix on low speed until incorporated.
Scoop into a piping bag fitted with a star shaped nozzle. Pipe small rosettes on the baking tray by squeezing the piping bag while holding it vertically quite close to the baking sheet and stop squeezing when you have a nice flat rosette. You only need about 1 cm room between them, because they don’t spread much.
Place the tray in the preheated oven and bake for about 12 minutes, or until pale golden. Leave to cool completely on a cooling rack before decorating (optional) and storing in an airtight container. The cookies will keep for a few days, but if you want to fill them, do so on the day you want to serve them to prevent sogginess.

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