- Preparation and cooking time
- More effort
- Makes 50-70 small biscuits
Shortbread that melts in the mouth. Slightly fragranced.
- 8oz butter
- 2oz caster sugar
- 1 egg yolk
- 10oz plain flour
- 2oz cornflour
- 3.5oz ground almonds
- 6tbsps triple distilled rose water
- 5oz icing sugar
- STEP 1Preheat the oven to 160 degrees centigrade. Line 2 large baking trays.
- STEP 2Cream butter and sugar together until the mixture is light and fluffy.
- STEP 3Beat in the egg yolk.
- STEP 4Sift the flour and cornflour and add ground almonds. Mix gently combining everything.
- STEP 5Make 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.
- STEP 6Once 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.