Delicate and fragrant eggless cookies made with the unique flavor of rose essence and the crunch of cornflakes. These cookies are a delightful treat for any occasion.
Ingredients: 2 cups cornflakes. 1 cup all-purpose flour. 1/2 cup powdered sugar. 1/4 cup vegetable oil. 1/4 cup milk. 1/2 teaspoon rose essence. 1/4 teaspoon baking powder. A pinch of salt.
Instructions: Set the oven to 350F 175C and heat it up. Use your hands to slightly crush the cornflakes in a mixing bowl. Put in whole-wheat flour, powdered sugar, baking powder, and a little salt. Combine well. Whisk the vegetable oil, milk, and rose essence together in a different bowl until they are well mixed. Pour the wet mixture into the dry ingredients slowly while mixing them together to make a dough. Put parchment paper on the bottom of a baking sheet. You can make balls out of small pieces of dough. Make each ball a little flatter, then put it on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The Eggless Rose Cornflakes Cookies are ready to eat once they have cooled down.
Prep Time: 15 minutes
Cook Time: 15 minutes
Rod Sands
