Rose Petal cookies

 

Ingredients

1 tablespoon dried rose petals crumbled (fresh can be used if available)

1 drop Rose otto essential oil (if required)

75g (3oz) Caster Sugar

225g (9oz) Plain Flour

150g (6oz) Unsalted Butter

Rose hydrolat if required

Caster sugar for dusting

 

Method:

1. Switch on the oven to 190°C / Gas Mark 5

2. Lightly grease a baking tray

3. Into a medium sized bowl sieve the flour and sugar

4. Stir together well and add crumbled rose petals, stirring to mix evenly

5. Add essential oil if required

6. Cut the butter into small pieces and rub into the dry ingredients

7. The mixture should form a stiff, smooth dough. A small amount of rose

hydrolat can be added if the dough is too dry

8. Roll out to about 0.5 – 1 cm thick and cut into desired shapes. Place

on a greased baking tray

9. Lightly dust the top with caster sugar

10. Place in the oven for 20 – 25 minutes until lightly browned

11. Leave to cool on a wire rack