I made these yummy shortbread biscuits as Mother's day gifts - they're rich and buttery, with subtle flavours that are not-too-flowery. Perfect with an afternoon cuppa.Plus they're super easy to make!
130g unsalted butter
55g caster sugar, plus extra for sprinkling
2 tbsp rose water
180g plain flour
2 tsp ground cardamom
Sift the flour into the bowl and carefully fold it into the mixture. Add the cardamom and keep mixing until it comes together in a dough.
You don't want the butter to get too warm, so gently knead it around the bowl with the tips of your fingers for a minutes or so, then wrap the dough in cling film and put it in the fridge for 30 minutes.
Pre-heat your oven to180c and line a couple of baking trays with greaseproof paper.
Take the wrapped dough out of the fridge and roll it out onto a lightly floured surface, to the thickness of about a £1 coin. Use cookie cutters to cut out your biscuits, re-rolling and left overs, until all the dough is used up.
Place the biscuits onto your prepared baking trays and sprinkle over a little extra caster sugar. Bake in the for 10-12 minutes - keep an eye on them as you want to take them out as soon as they start browning.
Leave them to cool on a wire rack before tucking in. Actually, they're pretty good warm too!