Monday, 7 February 2011

Rose Water Thins

Makes 60

225g slightly salted butter
225g caster sugar
1 egg
15ml/1 tbsp single cream
300g plain flour
pinch of salt
5ml/1 tsp baking powder
15ml/1 tbsp rose water
caster sugar, for sprinkling

Preheat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment.
Soften the butter and mix with all the other ingredients to make a firm dough. Mould the mixture into an even roll and wrap in greaseproof paper.
Chill until it is firm enough to slice very thinly. This will take 1-1 1/2 hours.
Arrange the cookies on the prepared baking sheets allowing enough space for them to spread during cooking. Sprinkle with a little caster sugar and bake for about 10 minutes until they are just turning brown at the edges.


***
This Christmas I did a huge batch of baking for friends and family, wrapping selections of biscuits in cellophane with hand stamped tags. Everyone loved them and this recipe in particular has been requested over and over again.


Taken from: The Cookie & Biscuit Bible

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