Do you know when you wake up in the morning with a craving for something good, simple, and a bit comforting, but you have no intention of spending hours in the kitchen? That’s exactly how these desert roses, crunchy breakfast cookies that seem made to accompany the first coffee of the day, were born. I was just looking for easy and quick breakfast cookies, something that smelled like home and had that irresistible mix of soft inside and crunchy outside. And in the end, I thought: why not make desert roses, those sweets that taste like childhood and disappear from the plate in a moment?
The recipe for desert roses is really within everyone’s reach: start by beating eggs and sugar until you get a light and fluffy cream, then add milk and oil to give softness. At this point, the most fragrant part comes into play: flour, baking powder, and a generous orange zest that gives a fresh and bright aroma. I also add a handful of pine nuts because they give that rustic touch that I love in homemade sweets. The dough is ready in a few minutes and the fun part starts now: form small balls and dip them in cornflakes, which become their crunchy “corolla.”
The result? Perfect breakfast cookies, golden, light, fragrant, with that irresistible crust that makes you want to take another one immediately. They are the type of recipe that saves your day and makes you feel a bit more pampered.