Gattina Cheung is the cook behind Kitchen Unplugged. Originally from Hong Kong, Gattina now lives in Barcelona. Her interest in food started a few years ago when she lived in the States. After watching a TV show called “Baking with Julia”, and inspired by the artisan bakers in her town, she started making bread, pasta and pastry by hand. She loves Italian, Thai, Indian, and Northern Chinese Cuisine. Gattina also loves a good coffee and champagne. For more from Gattina, follow her on her blog, Kitchen Unplugged And on her website at Gattina Cheung
You will love her recipe for Ring Cookies with Rose Sugar. Perfect for your special Valentine.
It is true love.
Some friends of mine they could have just chosen someone with a similar background but instead they fall in love with the one who is a lot more older/younger, or is from a different country, or has a different religion
To celebrate us finally got the true love I make these exquisite cookies. They are shaped like a ring but only two are interlocking so as to tell our partners that we two meant for each other when we come together.
In fact these cookies are my husband favorite and I have been making them for years. Although they’re fried you won’t feel them greasy at all. I’ve especially prepared the rose sugar for the cookies for this romantic occasion. Happy Valentines Day to everyone!
Ring Cookies with Rose Sugar
makes 90 rings
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cup flour
- ¼ tsp of salt (if your butter is already salted, skip this item)
- ½ tsp of cream of tartar
- 2/3 cup granulate sugar
- 2 medium eggs
- Powder sugar or rose-infused powder sugar, the recipe follows
- For garnish: fresh/dried rose
In a very large bowl whisk to combine flour, salt and cream of tartar. Set aside.
In another mixing bowl beat the butter and sugar until it looks pale and fluffy. Add egg. Beat for another minute.
Well combine the flour mixture with the butter mixture until a dough is formed. Knead a few times and sprinkle a little more flour if necessary. The dough should feel very soft and moist but not sticky.
Wrap the dough with cling wrap and rest for an hour in a refrigerator.
Pinch out some dough and roll it to a strip 1 inch long. Always, whenever it starts to get soft, cover and chill it until it slightly harden. Close the two ends and form a ring. The rings can be kept in the fridge up to 2 days or simply freeze them.
To make the interlocking rings freeze one ring until it hardens first before putting on the second ring. This way can avoid the two doughs stuck together.
Fry a few rings at a time in a medium-hot oil for a few minutes until they turn golden. Drain on a kitchen paper towel. Place the rings on a serving plate and sprinkle rose-infused powder sugar over when they are still hot.
Storage tip: The rings uncooked freeze well. Just separate each layer of rings with plastic wrap, keep them in an air-tight freezer bag. They can be stored in freezer up to 2 months. It is not necessary to defrost the rings before frying.
You can store the rings which are already fried too. After they completely cool off keep them in an air-tight container and store in the fridge up to 2 days. Reheat them in a medium-low hot oven for a few minutes or until they heat through. Sprinkle powder sugar before serve.
- 1 cup powder sugar
- petals from 1 organic rose, tear into pieces
- Store the powder sugar and the petal in a sealed jar for a week. Sift to remove the petals before use.
For more beautiful recipes follow Gattina on her blog Gattinamia Kitchen UnPlugged.