This is a light buttery delicate cookie
The sweeter smelling your Rose the more rose imbued your cookie will be
RECIPE
4 ozs butter
2 ozs sugar
4 ozs plain flour
2 ozs corn flour (corn starch)
Petals from 4 roses (washed and chopped)
Zest of half a lemon
METHOD
Put all the ingredients in a food processor and blend until a dough comes together
give it a few minutes
You may need to add another tspn of butter
-If you do not have a food processor simply rub the dry ingredients in to the butter
until it becomes sandy and nubbly
then add rose petals and zest and bring together to form a dough
Do Not Over Work The Dough
Tip out dough onto cling film (seran wrap)
and bring together to form a cylinder
you can squish it with your hands through the cling film to get a nice tight firm tube
refrigerate for 30 mins
preheat oven to 155c
line cookie tray with baking parchment
cut your cookies into 1-2cm thick discs
lay on tray and bake for 20 mins
After 20 mins turn oven off but leave cookies in the oven for further 10 mins
open oven door and leave to cool in the oven
These last 2 steps are important and give you a really light and crisp cookie
You can make these cookies all Lemon by simply omitting the Rose petals
and upping the lemon to use all the zest of 1 lemon
Either way delicious
enjoy
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