Rose water thins
Butter 225 gms
Caster Sugar 225 gms
Egg 1
300 gms flour
1 tbsp cream
1 tsp baking powder
1 tbsp rose water
Caster sugar for sprinkling
Mix the butter along with the sugar, egg, rose water and cream, gradually stir in the flour till it forms a dough. Combine well. Roll into a log and keep wrapped in Clingfilm for at least 1 1/2 hrs.
Preheat oven to 150 C. Cut thin slices place on an greased baking sheet lined with parchment paper and bake for 10 minutes just until the edges are golden...carefully Remove off the parchment paper and cool completely on a wire rack. Store in an airtight container.
Butter 225 gms
Caster Sugar 225 gms
Egg 1
300 gms flour
1 tbsp cream
1 tsp baking powder
1 tbsp rose water
Caster sugar for sprinkling
Mix the butter along with the sugar, egg, rose water and cream, gradually stir in the flour till it forms a dough. Combine well. Roll into a log and keep wrapped in Clingfilm for at least 1 1/2 hrs.
Preheat oven to 150 C. Cut thin slices place on an greased baking sheet lined with parchment paper and bake for 10 minutes just until the edges are golden...carefully Remove off the parchment paper and cool completely on a wire rack. Store in an airtight container.
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