Allow the rose biscuit mould to heat completely in the hot oil, as this will help the batter cling to it.

Take the mould out of the oil, shake off the excess oil, and then dip it into the batter, being careful not to let it sink too much. To make releasing the cookie easier, leave the top edge exposed.

Quickly return the batter-coated mould to the hot oil. Give the mould a slight shake or gentle push, and the cookie will release into the oil. Coat it in oil and cook until crisp and brown.

After frying, transfer the cookies to a paper towel or wire rack. Let them cool completely before serving.