Rosewater biscuits

Name: Rosewater biscuits
Yield: 24 servings
Cuisine: Bake
Ingredients: 335.00 ml flour; 85.00 ml icing sugar; 25.00 ml sugar; 1.00 ml salt; 190.00 ml butter cold, cubed; 7.00 ml rose water; flour; coconut for decoration; butter icing; 125.00 g butter; 375.00 ml icing sugar; Food colouring

24 servings

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By Food24 November 03 2009

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Ingredients (12)

335.00 ml	flour
85.00 ml	icing sugar
25.00 ml	sugar
1.00 ml	salt
190.00 ml	butter — cold, cubed
7.00 ml	rose water
	flour
	coconut — for decoration
	butter icing
125.00 g	butter
375.00 ml	icing sugar
	Food colouring

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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.