Dessert roses: the recipe for the typical cornflake biscuits
ingredients :
Soft butter
180 gr
Caster sugar
150 gr
almond flour
125 gr
Flour 00
125 gr
Corn flakes
100 gr
Baking powder
8 gr
Egg
2
Vanilla extract
1 Teaspoon
Sale
q.b
you also need
Corn flakes
q.b.
Powdered sugar
q.b.
Desert roses are biscuits that are crunchy on the outside and soft on the heart. They take their name from the formations of gypsum crystals of the same name, with a typical yellow ocher colour, which develop in desert areas in the presence of certain climatic conditions. In reality, these are delicious sweets, prepared with a shortcrust pastry whipped with almonds and covered with corn flakes, ideal to be eaten in the morning, with a cup of espresso coffee, or enjoyed at snack time for a tempting and genuine break.
The original recipe proposed here requires a few simple ingredients: soft butter, sugar, almond and soft wheat flour, eggs, crumbled corn flakes, baking powder and vanilla extract. Once a homogeneous mixture is obtained, this is divided into many balls with a characteristic dome shape, to be passed into corn flakes , left to rest in the fridge and then cooked in the oven until golden brown: the result will be irresistible pastries, to be sprinkled with sugar icing and serve as a happy ending to a meal with a small glass of liqueur wine.
For an impeccable result, the double rest in the fridge is essential , first of the shortcrust pastry and then of the raw biscuits: only in this way will they be fragrant and crumbly at the same time, and will not lose their shape during cooking. If freshly baked desert roses seem too soft, don’t worry: once cold, the crunchy effect will be guaranteed.
Find out how to prepare desert roses by following the step-by-step procedure and advice. If you liked this recipe, try your hand at chocolate desert roses , oatmeal banana cookies or snow cookies .
How to prepare desert roses :
Step 1
Collect the soft butter with the sugar in a bowl, add a pinch of salt and perfume with the vanilla extract1.
Step 2
Work the butter with the sugar, until you get a soft and frothy mixture2.
Step 3
Incorporate the eggs3, one by one.
Step 4
Add the 00 flour and baking powder4, sieved together.
Step 5
Combine the almond flour5.
Step 6
Finish with the crumbled corn flakes6.
Step 7
Mix carefully7and let the compound obtained compact in the fridge for half an hour.
Step 8
Once the time has elapsed, form many balls of 20 g each with the prepared dough, then pass them into the chopped corn flakes8, taking care to make them adhere well.
Step 9
Place the cookies on a baking sheet lined with parchment paper9, a few cm away from each other, and let it rest in the fridge for at least 1 hour; then put it on the middle shelf of the oven at 180°C and cook, in static mode, for 12 minutes.
Step 10
Once cooked, bake the cookies10and let them cool completely on a cake rack.
Step 11
Then distribute them on a serving plate and sprinkle them with icing sugar11.
Step 12
Bring desert roses to the table12and serve.
Advice
If you prefer, you can add a handful of rehydrated raisins or dark chocolate chips to the dough.
Instead of almond flour , which can be bought ready-made or made at home , you can use hazelnut flour, or you can flavor the biscuits with grated orange peel and a pinch of cardamom.
storage
Desert roses can be kept at room temperature, tightly closed in a tin box, for a maximum of 1 week .
