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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
