Rosettbakkels

Ingredients:

125 g wheat flour
1 egg
150 ml whole milk
30 g sugar
1 tsp ground cardamom
500 g lard
200 g sugar
6 tbsp cinnamon

Method:

1. Mix the eggs, sugar and milk together. Fold in the flour and cardamom. Leave the batter on the counter to rest for 1 hour.

2. Heat the lard in a saucepan with the iron inside so that it will be properly heated. Dip the iron in batter, and carefully return it to the pan. Fry until the rosettes are light brown. Remove the rosettes from the iron with a fork and drain them on a paper towel.

3. Mix the cinnamon and sugar in a bowl and roll the rosette pastries in the mixture while they are still a little hot. Serve as a Christmas dessert with vanilla ice cream or cloudberry cream.

Tip: to check that the lard is hot enough, dip a wooden spoon into the pot. When bubbles form around it, you can start frying the cakes. If the lard is too hot, the batter will burn and stick to the iron; if it's too cold, it will not slip off the iron. If you have a thermometer, stick to 180 degrees Celsius.

Source: Frida Anker Kulmus