Today I tempt you with another delicacy: these are the “desert roses,” crumbly cookies with chocolate chips and a corn flakes coating. They are very easy and can be prepared with few ingredients. They are excellent for breakfast, snacks, or accompanying coffee and tea; they will delight your children.
I chose to use all-purpose flour instead of traditional 00 flour because I like the final result for the desert rose cookies much more, both in texture and flavor.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3/4 cup Butter (very soft)
- 1/2 cup Vanilla powdered sugar
- 1 1/3 cups All-purpose flour
- 2 Eggs (medium)
- 1 pinch Fine salt
- as needed Orange zest (grated)
- 1/4 cup Dark chocolate chips
- as needed Corn flakes
- 1 tsp Baking powder (scant)
Preparation
In a large bowl, beat the soft butter and powdered sugar until creamy.
Then add the sifted flour and baking powder, entire eggs, salt, chocolate chips (or coarsely chopped chocolate), and grated zest.
Mix well until all ingredients are combined and the chips are well distributed throughout the dough, which will be soft but thick and compact.
Place the coarsely crushed corn flakes in a deep dish.
Line a baking sheet with parchment paper; using 2 teaspoons, scoop a walnut-sized portion of the dough, roughly rounded, and roll it in the corn flakes.
Place the desert rose cookies on the sheet and continue until the dough is finished. Refrigerate the sheet for about an hour. This step will allow the cookies to firm up, and the chocolate chips won’t melt.
The cookies can also rest overnight in the fridge, well-covered, and be baked the next day. Neither the taste nor the texture will be affected, even though the dough contains baking powder.
After resting in the fridge, bake them in a preheated oven at 350°F for about 20/25 minutes or until the base of the cookies is golden (keep an eye on them as baking times and temperatures may vary from oven to oven).
Once out of the oven and completely cooled, sprinkle them with powdered sugar.
