Light and easy to prepare, desert roses are biscuits made from corn flakes, so called thanks to their particular shape, which recalls the appearance of the typical sedimentary formations found in desert areas. Corn flakes, often the protagonists of breakfast accompanied by milk and yogurt, are therefore the main ingredient of these delicious baked cookies , which are characterised by a crisp outer surface and a softer interior.

To the base dough, which involves the use of corn flakes, sugar, flour and eggs, other components can be added to customise the recipe and make the desert roses even more tasty, integrating dried or dehydrated fruit like fruit into the mixture red, or drops or flakes chocolate milk or dark chocolate. Even the chopped almonds or hazelnuts can be added to the base dough for an even tastier result, as well as excellent add-ons can be a delicious filling of hazelnut cream or fruit jam, just to give some examples.

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  • 200 grams of classic corn flakes;
  • 100 grams of butter;
  • 100 grams of white sugar or cane sugar;
  • 2 whole eggs of medium size;
  • 100 grams of type 00 flour;
  • 100 grams of potato starch;
  • baking powder;
  • icing sugar to taste;
  • lemon peel, preferably from organic farming.


  • First, let the butter soften at room temperature, then mix it with the sugar to form a creamy and smooth mixture. At this point, whole eggs can be added, incorporating them into the mixture, possibly using electric whips as well.
  • After obtaining the grated lemon rind, add the mixture together with the flour and potato starch, then add the baking powder. The dough, once finished incorporating every single ingredient, must be placed in the refrigerator for about half an hour.
  • At this point, after having lined a baking sheet or a plate with baking paper, the biscuits are shaped using a spoonful of dough, distancing them well so that they do not stick together during cooking. The biscuits must cook in a hot oven, brought to 180 degrees, for about a quarter of an hour, checking the degree of browning you prefer. Once removed from the oven and allowed to cool, they can be sprinkled with icing sugar .


The standard recipe of desert roses can be modified using whole wheat flour instead of 00 flour, possibly replacing potato starch with almond flour. Furthermore, it is possible to use sunflower oil instead of butter. The preparation of the dough and the cooking are the same.

Once removed from the oven and left to cool, the desert roses can be eaten immediately, but can also be stored in a tin container or in any case with an airtight seal, so that they can be stored for up to four days.