Prepare the batter: whisk the eggs, gradually add sugar, vanilla sugar, flour and soda. On a baking tray, previously greased with butter, 0.5 tsp. spread the batter (it's a bit spread out, so lay out circles of the dough is not very close). The number of groups must be divisible by 3 - the number of petals of our roses.

Put the pan in a pre heated oven. Take out as soon as the edges of the dough begin to brown - if you overdo the dough will be brittle.

The following steps are performed quickly, because the dough, cooling down, loses its elasticity and becomes brittle. Use the mitten. Take the first petal, put on the mitten, turn it into a tube and presses on the one hand, it will be the bottom.

Take the second petal and put on the first one (between). Wrap the first petal and press down.

The same thing done with the third petal rosette ready.

Bon appetit!)