Rose Biscuits


Preparation info

  • Makes


    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

These are true beauties. You can set fresh rosebuds on them before baking or stick dried ones on top after baking. You can also fold dried rose petals into some of the dough before shaping the biscuits for a variation (these wouldn’t need a rosebud on top). The rosebuds are edible, but you might prefer to pick them off before eating.


  • 75 g ( oz) butter, softened
  • 75 g (


Preheat the oven to 170°C (325°F/Gas 3) and line a baking tray with baking paper. Using electric beaters, cream the butter and sugar together until pale and thick. Beat in the egg, then add the vanilla and rosewater. Add the flour and mix in with a wooden spoon. You can keep the dough