How to make cornflake cookies
Start by mixing the batter ingredients. Beat the eggs, sugar and butter with an electric mixer. Gradually add the almond flour and mix. Continue adding the baking powder and flour and mix until well combined. Fold in the chocolate chips until combined. The dough will be sticky.
Now spread the cornflakes on a baking sheet. Collect the balls and place them on top of the cornflakes. Use your hands to cover each dough ball with cornflakes. Place on a baking sheet and bake until golden and cooked. Decorate with powdered sugar.
Tips for Making Italian Desert Rose
To make equal sized desert roses, use an ice cream scoop. Spray the ice cream scoop with cooking spray to prevent the batter from sticking.
Feel free to add sprinkles, coconut flakes, or candy pieces to the batter.
How to store Italian Cornflake biscuits
Store the cookies in an airtight container (at room temperature) for up to a week . Do not store in the refrigerator, because the cornflakes will lose their crunchiness.
ingredients
Egg 2
Sugar
90 g (1/2 cup)
Butter
140 g (2/3 cup)
Almond flour
100g (1 cup)
Flour
200 g (1 1/2 cups)
Potato starch
60 g (1/2 cup)
Baking powder
16 g (1 1/8 tbsp)
Chocolate Chips
Corn flakes
Powdered sugar
Instructions
Step 1
In a bowl combine the eggs, sugar and mix with the mixer.
Step 2
Add the butter and continue mixing.
Step 3
Then gradually add the almond flour and mix until all the flour is used up. Add the yeast, 200 grams of flour and mix until everything is well combined.
Step 4
Add the chocolate chips, 60 grams of flour and mix with a spoon until you get a thick, consistent and sticky dough.
Step 5
Take the cornflakes and place them on a tray. With the help of a spoon, make little balls with the dough and place them on the cereal tray.
Step 6
Use your hands to stick as much cereal as possible.
Step 7
Place them on a baking tray with baking paper and bake at 180°C for 20 minutes.
Step 8
Decorate with icing sugar.
Notes
You can also store Italian Cornflake Cookies in a freezer-safe container for up to 2 months. Thaw at room temperature.
