Crispy on the outside and soft inside, today we’re making desert roses with raisins! These cookies are not only beautiful to look at but also very easy to make. If you love crunchy sweets but don’t want to give up a tender center, this raisin-enriched version will become a recipe you’ll never be without. They are rustic and delicious cookies, characterized by a corn flakes coating that makes them super crunchy. Ideal for a wholesome snack or a homemade gift. If you like cookies you can also try:
- Difficulty: Easy
- Cost: Budget
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 26Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make desert roses with raisins
- 2 cups all-purpose flour
- 1/2 cup raisins
- 2/3 cup granulated sugar
- 1 pinch salt
- 2 eggs (medium)
- 2 tsp baking powder
- 2/3 cup unsalted butter (about 5.3 oz)
- 3 1/2 cups corn flakes
Tools
- Parchment paper
- Baking sheet
- Bowl
- Electric whisk
- Spatula
Steps to make desert roses with raisins
To make the desert roses with raisins, first let the butter come to room temperature a little before starting the recipe — the butter should be soft. In the meantime, put the raisins in a small bowl with water so they soften. Now prepare the dough for the roses. In a large bowl put the softened butter with the sugar and mix well with an electric mixer. Add one egg, wait until the first is well incorporated, then add the second. Add a pinch of salt. Sift the all-purpose flour and baking powder and mix again. Finally, squeeze the raisins well with your hands and add them to the mixture. Mix with a rubber spatula.
Preheat the conventional oven to 356°F. Take a baking sheet and line it with parchment paper. Put the corn flakes in a large bowl. Using two spoons, form balls of dough that you will drop into the bowl of corn flakes; roll them well with your hands so the flakes stick. Place them then on the parchment paper. The cookies should be neither too small nor too large. Continue until all the dough is used.
Bake the cookies in the conventional oven at 356°F for about 15 minutes. Remove from the oven and let them cool completely. When you take them out they will seem very soft, but that is normal — they will become firmer as they cool. Do not overbake them or they will become very hard.
Storage and tips
Desert roses keep for 4 days in an airtight container or in a tin after they have completely cooled.
If you have a glass container that’s even better.
If they lose their crunch, I recommend popping them in the oven for a couple of minutes to crisp them up again.
