Rosewater biscuits

Recipe from: 5/9/2001 12:00:00 AM
Ingredients 12
Servings 24
Time

Ingredients

  • 335
    ml
    flour
  • 85
    ml
    icing sugar
  • 25
    ml
    sugar
  • 1
    ml
    salt
  • 190
    ml
    butter, chilled and cut into pieces
  • 7
    ml
    rose water
  • extra flour to dust rolling surface
  • coconut for decorating
  • BUTTER ICING
  • 125
    g
    butter
  • 375
    ml
    icing sugar
  • food colouring
 

Method

 
Place flour, icing sugar, sugar and salt in a food processor. Process until well combined. Add butter. Pulse until coarse crumbs form. Add rosewater and pulse to mix. Wrap dough in plastic and refrigerate until very firm. Heat oven to 180 ºC. On a floured surface, roll out dough to 5 mm thick. Cut out shapes, place on a greased baking sheet and bake for 15 minutes, or until lightly golden brown. Transfer to a wire rack to cool completely. Decorate with butter icing and coconut. BcUTTER ICING In a bowl, cream butter until pale. Beat in icing sugar. Add food colouring to your liking. Makes 24.
 

Read more on: bake
 

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