Desert Roses
A community recipe by CommunityNot tested or verified by Nigella.com
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Pre-heat the oven to 180°. Line baking trays with greaseproof paper. With the mixer beat the butter and sugar until creamy. Add the eggs, flour, potato flour, baking powder, vanilla essence and salt and mix well. Remove the bowl from the mixer and add the almonds. Put the cornflakes in a shallow dish. Take 1 heaped tablespoon of the mixture and roll it into a ball in the cornflakes. Place them on the baking trays about 3 cm apart . Put in the oven and bake for 15 minutes, or until golden. Allow to cool and dust with icing sugar
Pre-heat the oven to 180°. Line baking trays with greaseproof paper. With the mixer beat the butter and sugar until creamy. Add the eggs, flour, potato flour, baking powder, vanilla essence and salt and mix well. Remove the bowl from the mixer and add the almonds. Put the cornflakes in a shallow dish. Take 1 heaped tablespoon of the mixture and roll it into a ball in the cornflakes. Place them on the baking trays about 3 cm apart . Put in the oven and bake for 15 minutes, or until golden. Allow to cool and dust with confectioners' sugar
Introduction
These biscuits are called "Desert roses" because when cooked they look like desert rocks (but asbolutely not in taste.......) They are very easy and children great favourite, both to make and to eat...
These biscuits are called "Desert roses" because when cooked they look like desert rocks (but asbolutely not in taste.......) They are very easy and children great favourite, both to make and to eat...
Ingredients
Serves: 0
Metric
Cups
- 200 grams flour
- 50 grams potato flour
- 150 grams sugar
- 100 grams almonds (roughly chopped)
- 180 grams butter (softened)
- 2 eggs
- 1 packet baking powder
- 1 teaspoon vanilla essence
- icing sugar
- 400 grams cornflakes
- 1 pinch of salt
- 7 ounces flour
- 1¾ ounces potato flour
- 5⅓ ounces sugar
- 3½ ounces almonds (roughly chopped)
- 6⅓ ounces butter (softened)
- 2 eggs
- 1 packet baking powder
- 1 teaspoon vanilla essence
- confectioners' sugar
- 14⅛ ounces cornflakes
- 1 pinch of salt
Method
Desert Roses is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
*** You can use soaked raisins or pine nuts instead of almonds
*** You can use soaked raisins or pine nuts instead of almonds
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