Desert Roses

Name: Desert Roses - Luciana C.
Ingredients: 3 eggs; 120 g sugar; 150 g butter; 350 g flour; 1/2 baking powder; a pinch of salt; 100 g corn flakes

Dessert - Desert Roses by Luciana C. - Recipia

Desert Roses (Cornflake Cookies) I have made these cornflake cookies, also known as "desert roses," many times. They are quick, require no special tools, and turn out great even when you don't have much time or desire to spend in the kitchen. I love that they are not overly sweet and can be enjoyed with coffee or tea without feeling guilty. Quick Info Total time: about 30-35 minutes Preparation time: 15-20 minutes Baking time: 15 minutes Servings: 25-30 pieces (depending on size) Difficulty: easy Recipe type: homemade cookies, tea or coffee biscuits Ingredients 3 eggs 120 g sugar (or 100 g if you prefer less sweetness – I have tried both options) 150 g butter (at room temperature) 350 g flour type 00 1/2 packet baking powder a pinch of salt 100 g cornflakes (optional, for coconut lovers: 100 g grated coconut – in this case, use only 300 g of flour) Preparation method 1. Put the softened butter in a bowl. Add the sugar and mix well with a spoon or mixer until the mixture becomes creamy. 2. Crack the eggs and incorporate them one at a time, mixing after each. 3. Add a pinch of salt, then add the flour mixed with baking powder. Start incorporating the flour gradually. The dough will be quite soft but works well with your hands or a spoon. 4. If adding coconut, mix it in now, and reduce the flour to 300 g. 5. From the dough, form balls about the size of a walnut (about 2-3 cm in diameter). 6. Roll each ball in cornflakes, pressing lightly to make them stick. 7. Place the cookies on a baking tray lined with parchment paper, leaving some space between them. 8. Bake in a preheated oven at 150°C for 15 minutes. They should not brown too much, just become slightly golden at the edges. 9. Remove them onto a rack or paper and let them cool. They harden a bit after cooling. Why I make this recipe often They are quick to prepare, require no expensive ingredients or complicated techniques. You get a lot of cookies from one batch. They last a few days if stored properly. They are great with coffee and also as a snack or for guests. Tips and Variations Tips If you want less sweet cookies, 100 g of sugar works very well. Use butter at room temperature – it mixes much easier with sugar. Don’t let the dough sit too long, as it will harden and become difficult to shape. Don’t press too hard when rolling the balls in cornflakes, so they don’t flatten. Substitutions You can use margarine if you don’t have butter, but the texture and taste will be slightly different. Baking powder can be replaced with baking soda, but no more than 1/2 teaspoon. If you want, you can use brown sugar, but the cookies will be darker. Variations If you like coconut, you can add 100 g directly into the dough and reduce the flour to 300 g. This will result in cookies with a more intense flavor. Instead of regular cornflakes, you can try unsweetened cornflakes for a less sweet result. Serving Ideas I usually serve them plain with coffee or tea. They are also good with a glass of cold milk. For guests, they look nice arranged on a platter, especially since they are different from classic cookies. Frequently Asked Questions 1. Why does the dough need to be soft? This allows the cornflakes to stick, giving the cookies the right texture. If it’s too hard, it won’t form balls easily. 2. Can I use sweetened cornflakes? Yes, but the cookies will be sweeter. If you use these flakes, I recommend reducing the sugar in the mixture to 100 g. 3. If I don’t have type 00 flour, can I use another type of flour? Yes, you can use regular white flour, but the cookies will be slightly denser. 4. Can they be frozen? The dough doesn’t freeze well, but the baked cookies can be frozen in bags. Upon thawing, the texture will be slightly different. 5. What do I do if I don’t have parchment paper? You can grease the tray with a little butter or oil and sprinkle flour, but parchment paper helps with even baking and prevents sticking. Nutritional Values Values are approximate, calculated for an average cookie. Calories: about 60-70 kcal/piece Protein: 1 g Carbohydrates: 8-9 g Fats: 3 g If you use coconut or reduce sugar, the values change slightly. They are rather filling cookies, not very sweet. Storage and Reheating They keep well for 4-5 days in a metal box or airtight jar. After the second day, they become a little harder, but not unpleasant. No need for reheating. If you want them warm, you can put them in the oven for 2-3 minutes, but they won’t soften like lard cookies. Summary: easy-to-make cookies with simple ingredients, good for storage and serving anytime you crave a snack or a quick dessert.

Desert Roses

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