Greek shortbread

Preheat the oven to 160 degrees centigrade. Line 2 large baking trays.

Cream butter and sugar together until the mixture is light and fluffy.

Beat in the egg yolk.

Sift the flour and cornflour and add ground almonds. Mix gently combining everything.

Make the biscuits (likely to make between 50-70). Break the dough into marble sized pieces and form into barrels or crescent shapes (although round marbles are ok). Place on baking tray with about a cm between each. Bake for 25 mins- the biscuits want to be set but not coloured.

Once the biscuits are cool dip them quickly into the rosewater and then roll them about in a bowl of icing sugar. You want the biscuit to be entirely coated. I suggest using one hand to dip the biscuit in the water and one hand to cover them in icing sugar- this way you won't end up with really wet/sticky hands. Pack them into a tin, sprinkling a layer of icing sugar as you go.