Desert Roses with rice and whole wheat flour are a light and original variant of these delicious crispy cookies. Perfect for a healthy and tasty breakfast or to accompany an afternoon cup of tea, they combine the genuineness of the ingredients with the unmistakable goodness of desert roses.
This recipe, simple and rich in flavor, is ideal for those looking for a light dessert without sacrificing taste.
Discover how to make these little delights that will win over young and old alike with their fragrance and unique crunchiness!😊
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/5 cup chocolate chips
- 7 tbsp butter
- 1 1/4 cup whole wheat flour
- 1 3/5 cup rice flour
- 1 packet baking powder
- 1/2 cup sugar
- 1 grated lemon zest
- to taste corn flakes
Tools
- 1 Oven Electrolux oven
Steps
In a bowl, place the eggs with the sugar and beat with a whisk.
Add the butter and continue to mix the dough.
Incorporate the flours and baking powder. Add the chocolate chips and lemon zest.
The result will be a sticky dough.
With a spoon, scoop the mixture and dip it in the corn flakes.
Make sure they adhere well to our large cookies
Place them on a baking sheet lined with parchment paper at 355°F for 20 minutes
Sprinkle with powdered sugar and enjoy your meal!😀
– We can use raisins instead of chocolate chips and 1/3 cup of oil instead of butter
