Moroccan Rose Water Cookies

 

These are delicious little bites of buttery perfection. The rose water adds an exotic note which nicely offsets the richness of the butter. Perfect for serving alongside some homemade ice cream on a lovely summers day like today 🙂

For 32 cookies you need

  • 200g butter, melted and left to cool
  • 140g sieved icing sugar
  • 250g plain flour
  • 2 tbsp rose water

When the melted butter has cooled enough to not feel warm any more, add the sieved sugar. Don’t try and cheat like I did once and skip this step as the lumps in the sugar will ruin the finished cookie. Add the flour and rose water and mix to a soft dough 

Wrap in cling film and chill for 30 mins in the fridge. 

Unwrap the cookie dough and cut into 32 slices. Bake in a 160 degree oven for about 10-15 mins until golden brown. Leave to cool and then scoff.