Rose sponge fingers

• 50 g/2 oz/¼ cup caster sugar
• 1

Line or grease two baking sheets or use special moulds.

Whisk the sugars and egg until light and creamy. Carefully fold in the flour and flower petals. Pipe in fingers or fill the moulds. Bake in a hot oven, 200°C/400°F/gas mark 6, for about 5 minutes. Transfer to wire racks to cool. When cold, dip the ends of each finger in rose-scented melted chocolate and place on baking parchment to