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Lemon Desert Roses


  • 140g of Butter

  • 140g of Galak White Chocolate

  • 100g of powdered sugar

  • 1 Medium Egg

  • 30g of Lemon Paste

  • 230g of type 0 flour


  • 50g of corn flour

  • 50g of crumbled Corn Flakes

  • 1 g of salt

  • 2 g of Bicarbonate

  • 1 dose of Lemon Aroma

200 g of whole Corn Flakes to "wrap" the balls



Difficulty? Easy


What is needed? Electric hand mixer, Freezer and Oven


Cooking? 15-20 minutes




The preparation can be summarized in three main steps: first the fats are mixed with the sugars, then the "powders" are added and at the end the Corn Flakes.

To start  beating the eggs with the sugar.

Add the very soft (but not melted) butter and the softened white chocolate (cut into small pieces)  in the microwave or  in a bain-marie (the chocolate should become creamy, but not liquid).

Work with the whisk for at least 5 minutes.

When the   ingrediants  they are well blended, add the "powders" (flour, cornstarch, baking soda and salt).

Mix with whips  as long as possible e  continue with your hands when the mixture becomes more compact.

Shape into rough balls (about 20/25 g), take a handful of Corn Flakes and squeeze them around the ball. Even if the result is not beautiful, do not worry, with cooking they will take the right shape.


Arrange the balls in a container to put in the freezer. This

passage is essential for the success of the roses  for

prevent them from flattening during cooking.  Leave in the freezer

(15/20 minutes) until the balls are very firm.


Then place them on a baking sheet with parchment paper and put them in the oven immediately 

for 15-20 minutes at 180 °. Attention, cooking can vary a lot from

oven to oven so when the product is golden it is ready. 

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