Ingredients
Serves: 60
- 170g butter, softened
- 175g caster sugar
- 2 eggs
- 1/2 teaspoon rosewater
- 1 1/2 tablespoons crushed dried rose petals
- 310g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
Method
Prep:20min ›
Cook:8min ›
Extra time:1hr chilling ›
Ready in:1hr28min
- In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in eggs and rosewater. Stir in the rose petals, then the flour, baking powder and salt. Cover, and chill dough for at least 1 hour (or overnight).
- Preheat oven to 200 C / Gas 6. Line baking tray with baking parchment.
- Roll out dough on floured surface to about 5mm thick. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place biscuits 2.5cm apart on baking tray.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Sweet, floral, and delicate cookies that will make tea time bloom. I used gluten free flour. Thank you for the recipe. - 18 Jan 2019 (Review from Allrecipes US | Canada)