Name: Rose Biscuits
Yield: Makes 15
Cuisine: Italian
Ingredients: about 1 teaspoon gum arabic, if using dried rosebuds; 75 g (2¾ oz) sugar, plus a little extra, for sprinkling; 75 g (2¾ oz) butter, softened; 1 teaspoon rosewater; a few drops of vanilla extract; tiny fresh unsprayed rosebuds or ones you have dried, halved lengthways; 1 egg; 210 g (7½ oz) plain (all-purpose) flour

Preparation info

Makes
15

Difficulty
Easy

Appears in

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.

Ingredients

75 g (2¾ oz) butter, softened
75 g (2¾

Europe
Italy
Vegetarian
Cookies
Mediterranean

Method

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

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