Mini Desert Roses are cornflake cookies shaped like small balls, perfect for dipping in milk at breakfast. For this recipe, I used my desert roses recipe. I made small balls, baked them in the oven, and once out, they filled the kitchen with an irresistible aroma. Once cooled, you can’t wait to dip them in milk!
For more delicious ideas: Breakfast Cereals – Homemade Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: About 50 small cookies
- Cooking methods: Oven
Ingredients
- 3.5 oz blanched almonds
- 2.6 oz sugar
- 3.5 oz butter
- 1 egg
- 1 tsp vanilla extract
- 3.5 oz all-purpose flour
- 1.8 oz potato starch
- Half packet baking powder
- as needed corn flakes
Steps
To make the mini desert roses, blend the almonds with the sugar, pour them into a bowl, and incorporate the softened butter.
Then add the egg, vanilla extract, flour, and potato starch. Finally, add the baking powder and knead until a compact and homogeneous mixture is obtained.
With your hands, take a little of the mixture, form balls, and then roll them in the corn flakes, making them adhere well.
Place the mini desert roses on a baking sheet lined with parchment paper, well spaced apart.
Bake in a preheated oven at 356°F for about 15-20 minutes, until golden.
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