Desert Roses baked or in the air fryer. An original and tasty recipe, corn flakes cereal cookies: simple, tasty and crunchy, everyone will love them.
The Desert Roses are rustic, indulgent cookies, characterized by a soft center and an incredibly crunchy shell.
The dough is made by working eggs, sugar and softened butter, to which you add flour, baking powder and the sweet touch of chocolate chips. But you can also replace them with soaked raisins.
Once you have a homogeneous mixture, take small portions of dough and shape them into balls.
The secret of their unique shape? The corn flakes.
Each cookie is rolled in the cereal until fully coated, creating that typical structure that resembles a desert stone.
Finally, a quick bake in the oven or air fryer: the result is golden little treats, ready to be enjoyed at breakfast or as an afternoon snack.
The Desert Roses are irresistible on their own, but I chose to finish them with a light dusting of sifted powdered sugar for extra elegance and sweetness.
Extremely versatile, these cookies are the ideal companions for any time of day: perfect for dipping in hot milk at breakfast, or serving alongside a cup of coffee or a fragrant tea in the afternoon. They are the crunchy snack that pleases everyone!
Now it’s your turn: get to work and let me know how they turned out!
I look forward to your comments and photos of your corn flakes creations.
Below the questions you’ll find options for gluten-free, lactose-free or low glycemic index versions.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 32 Pieces
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 106.44 (Kcal)
- Carbohydrates 17.55 (g) of which sugars 5.95 (g)
- Proteins 2.07 (g)
- Fat 3.51 (g) of which saturated 1.84 (g)of which unsaturated 0.98 (g)
- Fibers 0.37 (g)
- Sodium 66.18 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Desert Roses baked or in the air fryer
- 2 3/4 cups all-purpose flour (type 00)
- 7 tbsp butter (softened)
- 1/2 cup granulated sugar
- 2 eggs
- 1 packet baking powder
- 1 pinch salt
- 2/3 cup dark chocolate chips (Or raisins: about 2/3 cup (soaked and well squeezed))
- cups corn flakes
- powdered sugar (as needed for dusting at the end)
Tools
- Air fryers
- Air fryer parchment papers
- Baking sheet
- Bowl
Steps
Desert Roses baked or in the air fryer
In a large bowl, beat the soft butter (left at room temperature for at least 30 minutes) with the sugar.
Use a whisk or a fork until you obtain a smooth cream.
Add the 2 eggs one at a time, incorporating them well into the mixture.
Sift the flour together with the packet of baking powder.
Add them gradually to the butter-and-egg mixture.
Mix first with a spatula and then by hand: you should obtain a soft but not too sticky dough.
Stir the chocolate chips into the dough.
(If you keep them in the freezer for 10 minutes before using them, they won’t melt while you fold them in, leaving well-defined chocolate specks in the cookie).
Prepare a bowl with the corn flakes.
Take a small amount of dough (about a walnut). About 1 oz (25 g).
Shape a ball between your hands.
Roll it in the bowl of cereal, pressing gently so the flakes stick to the entire surface.
Place the cookies spaced apart (they will expand a little during baking):
In the Oven (Conventional): Bake at 356°F for 13-16 minutes. They are ready when the corn flakes are golden.
In the Air Fryer: Cook at 320°F for 8-10 minutes. Do not overfill the basket so the air can circulate well.The cooking times are indicative. Since every oven and air fryer has its own timings and power, check visually.
Just out of the oven the cookies will still be slightly soft: this is normal! Let them cool completely on a rack so they become crunchy.
Once cold, dust generously with powdered sugar.
Tips
To prevent the corn flakes from absorbing moisture and becoming soft, store the Desert Roses in a tin box or in an airtight glass container.
They will stay perfect for 4-5 days!
When you roll the balls in the corn flakes, press firmly but without flattening the cookie. The “dome” shape allows the air (from the oven or the fryer) to circulate between the cereal petals, toasting them instead of making them soggy.
If you want a more rustic touch, you can use a mix of classic corn flakes and a handful of whole-grain or malted ones.
Curiosities
The butter must not be melted (liquid), but soft like a cream. If you melt it on the stove, the dough will become too greasy and the cookies will “sit” while baking, losing their shape.
If you have time, once you’ve formed the cereal-coated balls, put them in the fridge for 15-20 minutes before baking. The thermal shock will make the cookie more crumbly and will help it keep a perfect shape.
Tips if you bake them in the air fryer
If you choose this method:
Parchment paper: Use a perforated parchment disc (or cut holes in it yourself) to allow air to rise from below.
Mid-check: Around 6 minutes, take a look. The air fryer browns the surface very quickly; if you see the cereals darkening too fast, lower the temperature by 10°F.
Notes
If the cookies lose crispness after a few days due to humidity, pass them through a hot oven (or air fryer) at 302°F for just 2 minutes. They will be like freshly made again!
FAQ (Questions & Answers)
Do you suggest any variations?
Orange…. Grate the zest of an organic orange. The orange-chocolate pairing is a timeless classic.
Almond flour….. Replace 50g of all-purpose flour with 50g of almond or hazelnut flour for a rounder flavor and a more “sandy” texture (very pleasant).
A pinch of salt….. Add a pinch of fine salt to the dough; it will incredibly enhance the flavor of the chocolate and butter.Can I use raisins?
To prevent the raisins from being hard or burning during baking, follow these steps:
Soaking: Leave the raisins to soak in warm water (or a mix of water and Rum/Marsala) for at least 15-20 minutes. They should swell well.
Squeezing and Drying: This is the secret to not ruining the dough. Squeeze them firmly and then pat dry with paper towel. If they are too wet, the dough will become soft and the cookies will lose shape in the oven.
Flouring: Toss the dried raisins in a thin coating of flour before adding them to the dough. This trick prevents them from sinking all to the bottom of the cookie.Gluten-free version?
Replace the 350g of all-purpose flour with a gluten-free all-purpose mix (like Mix C or cake mixes). Alternatively, use 1 2/3 cups (about 250g) of superfine rice flour and 3/4 cup (about 100g) potato starch.
The cereals: Make sure to buy corn flakes with the crossed-ear symbol or the wording “Gluten Free” on the package.
The trick: Gluten-free dough tends to be drier. If you see the balls crumbling while forming them, add a tablespoon of milk (also plant-based) or an extra egg yolk.Lactose-free version?
Fats: You have two options:
Lactose-free butter: Substitute 1:1 (use 7 tbsp as in the recipe). The flavor will remain identical.
Seed oil (Sunflower or Rice): Use about 6 tbsp of oil instead of the 7 tbsp of butter. The dough will be softer; in this case, I recommend chilling it in the fridge for 30 minutes before forming the balls, so it will be easier to handle.
Vegetable margarine: Also 1:1, make sure it is good quality and free of hydrogenated fats.
Chocolate: If you use chocolate chips, check they are extra dark, as they often do not contain milk traces (but always read the label!).
If you decide to make them both gluten-free and lactose-free (using oil and rice flour), add a pinch of xanthan gum (if not already present in the flour mix) or a teaspoon of honey. It will help the corn flakes “adhere” better to the cookie and will make the center less crumbly when bitten.Low glycemic index version?
Eggs: 2
Sweetener: about 2/3 cup (120 g) of erythritol
Soft butter: 7 tbsp (about 100 g)
Flour: 2 3/4 cups (350 g) (preferably type 1 or whole wheat for a lower glycemic index)
Baking powder: about 1 tbsp (16 g)
Chocolate chips: about 2/3 cup (100 g) (use 85-90% dark or chips sweetened with maltitol)
Corn flakes: as needed (Attention: buy those labeled “No Added Sugar”, usually found in the organic or diet section)
Natural flavors: Without sugar, flavors count twice. Use plenty of orange zest, cinnamon or a vanilla pod. They will give an impression of sweetness to the palate.
Toasting the cereals: Since sugar-free corn flakes are less glossy, toast them well. In the air fryer they will be perfect because the hot air slightly caramelizes the corn fibers even without sugar.
Powdered sugar substitute: If you want the final aesthetic effect, you can finely grind erythritol in a blender until you obtain a powdery texture. It will look like real powdered sugar!
