Butter Rosettes

Preparation info
  • Makes about


    biscuits, depending on the size you pipe them
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

These are fragile and buttery and easy to pipe because the dough is rather firm. The dough is also fine for putting through a biscuit press if you have one. These biscuits don’t need to be finished off with anything before or after baking, but there are a few suggestions after the recipe if you’re so inclined.


  • 225 g unsalted butter, very soft
  • 70 g sugar
  • 2 teaspoons</


  1. Set racks in the upper and lower thirds of the oven and preheat to 180°C/gas mark 4.
  2. Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until just combined.
  3. S