Desert Roses: The Recipe for Crispy Cookies with Corn Flakes and Spelt
The Desert Roses are among the most beloved cookies for their iconic shape reminiscent of the famous Saharan rock formations. If you are looking for an easy, quick, and scenic recipe, these cereal-coated shortbreads are the perfect solution for an energetic breakfast or a fun snack to prepare with children.
The secret to their typical irregular shape lies in the external coating, which creates a surprising contrast between the crunchiness of the flakes and the softness of the shortbread core.
Tasty Variants: Classic and Rustic Desert Roses
Besides the traditional version with classic corn flakes, for those who love the traditional taste and perfect golden color, I wanted to customize these sweets with more complex and nutritious flavors. You can indeed play with different types of flakes to achieve an even richer nutritional profile. For example, I created a variant with whole spelt and chocolate flakes, a more rustic and delicious version, where whole spelt flakes blend with dark chocolate chips for a unique texture mix.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 50 Minutes
- Preparation time: 15 Minutes
- Portions: About 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
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- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 6 tbsp butter (soft)
- 1/2 cup almond flour
- 3 1/2 tbsp potato starch
- 1 egg
- 1 cup corn flakes
- 1/2 packet baking powder for desserts
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup corn flakes
- 1/2 cup whole spelt flakes
- as needed powdered sugar
Tools
- 1 Mixing Bowl
- 1 Wooden Spoon
- 1 Teaspoon
- 1 Hand Whisk
- 1 Sifter
- 1 Mixer
- 1 Plastic Wrap
- 2 Bowls
- 1 Baking Tray
- 1 Baking Mat
- 1 Cooling Rack
Steps
In a large bowl, work the soft butter with a wooden spoon along with the sugar and a pinch of salt, until you get a mixture with a consistency similar to an ointment. Then also add the vanilla extract (fig. 1).
Work for another minute, then incorporate the egg and let it absorb with the help of a hand whisk (fig. 2).
At this point, gradually add the previously sifted all-purpose flour (fig. 3).
Also incorporate the almond flour and continue mixing (fig. 4).
Add the previously sifted potato starch and mix again using a wooden spoon (fig. 5).
Once everything is mixed, add the cinnamon (fig. 6).
Then add the sifted baking powder and continue to mix the ingredients (fig. 7).
Finally, add the previously ground spelt or corn flakes with a mixer (fig. 8).
Once well mixed, place the still soft dough in the fridge for about 30′*, covering it with plastic wrap. After this resting time, you will have obtained a firmer consistency. Then with your hands always slightly moist but not wet, quickly work small portions of dough, forming balls the size of a walnut (fig. 9).
Roll them in the two types of cereals left whole, corn flakes and whole spelt flakes with chocolate, inside two separate bowls. Gradually roll each ball you have formed in one of these versions, making sure the cereal sticks to all sides. Place your cereal-coated shortbreads on a baking sheet lined with parchment paper or recyclable Teflon, well spaced apart to prevent them from sticking during baking (fig. 10).
I recommend another 20′ in the fridge before baking. Then bake in a preheated oven at 350°F for 15′-17′. Check your cookies in the last minutes.
Once out of the oven, they will still seem soft but, once cooled, they will be perfect! Transfer your desert roses to a cooling rack before serving them (fig. 12).
Once cooled, sprinkle the desert roses with powdered sugar as desired.
And voilà… the desert roses in two variants are ready to be enjoyed!
Enjoy from FeFè’s kitchen!
Tips, Notes, Variations, and Suggestions
🟣* The fridge resting time at this time of year is usually 30 minutes, but in warmer periods like summer, I recommend 1-2 hours.
🟣You can vary the dough by adding a pinch of cocoa to the dough or replacing the classic corn flakes with cocoa spelt flakes now widely available in stores.
Conservation
👉 You can store your cookies at room temperature in an airtight container for up to 1 week.
👉 You can store your cookies at room temperature in an airtight container for up to 1 week.
