Cornmeal cookies with raisins "Desert roses"
8 servings
60 minutes
Corn flour cookies with raisins 'Desert Roses' are a delicate, airy treat with a light crunch and sweet notes of raisins. Its name is associated with the refined petals of roses that seem to have grown among the sandy dunes. The roots of this recipe can be found in European cuisine, where simple ingredients are transformed into a work of art. The sweetness of sugar, the buttery richness of butter, and the natural fruity note of raisins create a harmony of flavors. Corn flakes add contrast to the texture, making the cookies crispy on the outside but soft on the inside. These 'roses' are perfect for morning coffee, tea time or as a cozy homemade treat. Their appearance resembles an exquisite dessert while their taste transports you to the atmosphere of a warm family evening.
1
Beat the eggs with sugar using a mixer or whisk until fluffy, then add softened butter and continue beating. Gradually add sifted flour with baking powder in several portions, stirring gently each time with a spoon. The dough is soft but not sticky.
- Chicken egg: 2 pieces
- Sugar: 200 g
- Butter: 200 g
- Wheat flour: 350 g
- Baking powder (raising agent): 10 g
2
Add raisins and mix. If the raisins are dry, they need to be soaked in hot water and dried.
- Raisins: 3 tablespoons
3
Pour cereal into a flat plate. Form balls with your hands and thoroughly coat them in the cereal, flattening the dough and pressing it inside.
- Cornflakes: 300 g
4
Place the obtained roses on a baking sheet lined with parchment, spaced apart. Send the roses to a preheated oven at 170-180 degrees for 20-30 minutes, until the dough is slightly browned.
5
Sprinkle the ready roses with powdered sugar.
- Icing sugar: to taste