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Ingredients for approximately 25 biscuits

2 eggs

100 g sugar

100 g butter or 80 g vegetable oil

250 g Mulino Marello fine sweet corn flour

10 g baking powder

50 g raisins soaked in hot water and squeezed

50 g chocolate chips 

Procedure

To prepare the desert roses, mix the eggs with the granulated sugar with a fork or in the mixer. Add the butter and mix in the flour with the yeast. Knead until you obtain a homogeneous mixture. Divide the dough into 2 and incorporate the chocolate chips in one part and the soaked and squeezed raisins in the other. Form the balls and roll them in the cornflakes. Place the biscuits on the baking tray lined with baking paper. They must be spaced well apart because they will flatten a bit during cooking. Bake the biscuits in a preheated oven at 180° for about 15-17 minutes or until lightly golden. Take your desert roses out of the oven, let them cool completely and sprinkle them, if you like, with icing sugar before serving them.

These tasty and crunchy biscuits are easy to make and will keep for a week in airtight containers or tin boxes. Starting from this base it is easy to create variations by adding not only raisins or chocolate chips but also other dehydrated fruit such as blueberries to the dough.