Description
These simple vanilla biscuits are topped with a rosewater icing and dried rose petals to make the perfect pretty biscuit, perfect for afternoon tea.
Ingredients
Scale
- 50g (2 oz) Golden Caster (Granulated) Sugar
- 100g (3.5 oz) Unsalted Butter, softened
- Pinch Salt
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 150g (5 oz) Plain (All Purpose) Flour
- 25g (1 oz) Cornflour
- 8 tbsp Royal Icing Sugar
- 3 tsp Cold Water
- 1/2 tsp Rosewater
Instructions
- Pre-heat the oven to 180 degrees (355 Fahrenheit).
- Cream together the sugar, butter, salt, vanilla and egg yolk until smooth. Add the flour and cornflour, and gently stir in until combined into a dough. Bring together into a ball using your hands.
- Lightly flour a clean work surface and roll out the dough until it is about the thickness of a £1 coin.
- Using a medium cookie cutter (the middle one if you have a standard set of three) cut out the biscuits, laying them on two baking sheets covered in baking parchment. Bring the dough scraps together carefully (try not to work the dough too much, as this creates tough biscuits) and roll out and cut out more biscuits until you can’t get any more out of the dough.
- Bake the biscuits for 8-10 minutes until they are firm but have barely started to turn golden. Allow to cool on the baking sheets completely before decorating.
- Mix the royal icing sugar with the water and the rosewater, adding the water in very small amounts until it is just smooth enough to smooth over the biscuits. I do this one by one, adding a sprinkling of dried rose petals as I go with a palette knife, drizzling some icing in the middle of the biscuit then pushing it to the edges. The back of a spoon also works if you don’t have a palette knife / you’re as bad as I am at washing up.
- Leave the icing to harden at least overnight before storing in an air tight tin for up to 5 days (if they last that long!)
Notes
If you can’t find royal icing sugar regular icing sugar is fine, you’ll just not get a hard set on top of the biscuits so be carefully putting them in the tin.