1. Desert roses
INGREDIENTS 180g butter 150g sugar 2 eggs 50g potato starch 130g flour 80g almond flour 100g cornflakes a packet of baking powder METHOD 1. Combine the butter and sugar. Add the eggs and then gradually add the flour. Refrigerate the dough for about 30 minutes. 2. Shape the dough into balls and then roll them into the crushed cornflakes. 3. Place them on a baking sheet leaving plenty of room between each ball of dough. Bake at 180°C for 15 minutes. 4. Let the cool and serve.
2. Chocolate desert roses
INGREDIENTS 150g cornflakes 50g puffed rice 100g dark chocolate cupcake liners METHOD 1. In a bowl, mix together the puffed rice and cornflakes. 2. Add the melted chocolate and mix. 3. Place a spoonful of the mixture into each cupcake liner. 4. Refrigerate for 30 minutes.
3. Mascarpone and chocolate cookies
INGREDIENTI 2 eggs salt 180g sugar 120g butter 200g mascarpone cheese 420g flour chocolate chopped almonds
METHOD 1. Beat together the eggs and salt, add the sugar. 2. Mix in softened butter and the mascarpone cheese. 3. Gradually add the flour. Your dough should be soft. 4. Let it chill in the refrigerator for 15 minutes and then use a pastry bag to make the cookies. 5. Bake at 180°C for 15 minutes. 6. Let them cool and sprinkle with chopped almonds.
4. Soft center chocolate chip cookies
INGREDIENTS 130g butter 2 eggs 150g sugar 50g brown sugar 300g flour 2 tsp baking powder chocolate chips dark chocolate METHOD 1. Mix softened butter with the eggs and sugar. 2. Gradually add the flour and baking powder, blend in the chocolate chips. The dough should be soft. 3. Cover an ice tray with a sheet of plastic wrap and fill each cube with cookie dough. 4. press a piece of chocolate into the center of each cube and cover the whole tray with more cookie dough. Freeze. 5. Thaw when ready to bake. Bake at 180°C for 15 minutes.
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