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Steenbergs Rosewater Shortbread

Rosewater and Rose petals in biscuits remind me of an English summer garden, sat on the freshley mowed grass, the birds singing and a floral freshley made pot of loose tea to relax with ahhhhh, just hope the British weather is favourable this year




  1. Heat the oven to 190oC/375F/Gas 5
  2. In a bowl, cream together the butter and sugar until light in colour
  3. Turn out on to a work surface, and roll until 1.5 cm thick.
  4. Cut into fingers or different shapes, chill in the fridge for 30 mins.
  5. Bake for 10- 12 minutes until golden brown.
  6. Transfer to wire cooling rack and sprinkle with rose sugar.



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