I heart...

...Rose water!

Its my secret weapon, bound to turn any plain cake or biscuit, or creamy dessert into something of the 'exotic'...

Marks and Spencers do a large bottle for about 4 euro and it lasts forever, one drop in whipped cream transforms a strawberry trifle, add some to a chocolate cake mix or a teaspoon into icing changes it from a kids treat to an adult affair!

Yesterday we made these rose biscuits, they are very sweet so make them only about an inch or two wide, we made big ones and one was enough! So make them small and serve two on the side of a turkish coffee for a real treat!

Rose Biscuits

You'll need

100 gms cream flour
80gms caster sugar
80gms soft unsalted butter
qtr tsp baking powder
pinch salt
1 small egg, beaten (or half a large one)
3/4 drops Rose water


Using a spatula, cream the butter and sugar together and add the egg and the rose water.
Sift in the flour, baking powder and salt and mix to a solid dough. Form the dough into a sausage shape, of about an inch and a half circumference. Put in the fridge for about an hour, then slice into thin rounds. Pop the rounds onto a lined baking sheet and into an oven of 190c for about ten minutes, or when they are golden.

Remove and leave to cool.

We iced ours with icing made of 1 egg white, about 200gms of icing sugar, a tbsp of flour and a few drops of rose water. We added a drop of red colouring for a pale pink effect.

When I'm making them again I won't ice them, they were gorgeous but very sweet. It depends what you like but the biscuits are lovely plain, maybe with some icing sugar sprinkled on top.

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