Makes 25 biscuits
125 g / 5 oz butter, at room temperature
60 g / 2 oz caster sugar
200 g / 8 oz all purpose flour
2 tablespoon dried rosebuds
Cream the butter and caster sugar together until light and fluffy. Add the flour and rosebuds and knead until smooth. Roll dough to 3 mm thickness on floured surface. Cut into heart shapes and placed on a lightly greased baking tray.
Preheat oven at 200oc, bake for 11 minutes or until firm.
Transfer to wire racks for cooling and voila!
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