Rose del deserto cornflake biscuits

Soft in the centre and crunchy outside, these delicious biscuits can also be made with chocolate chips instead of raisins.
INGREDIENTS
150 g butter
150 g sugar
200 g flour
1 tablespoon potato starch
2 eggs
Vanilla
Half a sachet baking powder (8 g)
Zest of a lemon
100 g raisins, soaked in water or, if liked, a liqueur such as rum
Cornflakes
I put the room-temperature butter and sugar in a bowl.
I start beating until I have a soft cream.
I add 1 whole egg and let it blend completely into the butter mixture.
Once the first egg is incorporated, I add the second and continue beating.
I add the grated lemon zest. The mixture may look slightly separated, but that is fine.
I sift the flour, baking powder, potato starch and vanilla and add them to the mixture, continuing to beat.
Once everything is thoroughly beaten, I add the raisins, which I soaked in a little rum.
I mix gently; the mixture will be very sticky.

I put the cornflakes on a tray.
Using a spoon, I take small walnut-sized amounts of the mixture and place them on the cornflakes.
I roll them around; as they are soft, the cereal sticks easily.
I form lots of balls and arrange them on a baking tray lined with baking parchment, leaving space between them because they spread during baking. I bake at 180°C for about 20 minutes. Once baked, I leave them to cool, then dust with icing sugar.
They keep for several days in a closed tin.