250 g unsalted butter, chopped, softened
⅔ cup pure icing sugar, sifted
2 tsp vanilla extract
2 tsp rosewater
2½ cups plain flour
¼ cup cornflour
1 Tbsp water
1 egg yolk
Extra flour, to dust
Extra 1½ cups pure icing sugar
1 Tbsp milk
Extra 10 g unsalted butter
2 drops red food colouring to tint
2 tbsp edible dried rose petals to decorate
- Preheat oven to 160°C. Line 2 large oven trays with baking paper. Put butter, sugar, vanilla and rosewater in the bowl of an electric mixer and beat on medium, using paddle attachment, until pale and fluffy. Sift over flours and add water and yolk. Stir until a soft dough forms.
- Turn out dough onto a lightly floured surface and knead until smooth. Roll out, in batches, between 2 sheets of baking paper until 5mm thick. Using a 6cm round fluted biscuit cutter, cut out 32 rounds, re-rolling dough as necessary. Transfer to prepared trays, 2cm apart.
- Bake for 20 minutes, swapping trays halfway, or until biscuits are light golden and firm. Cool on trays.
- To make icing, sift extra icing sugar into a bowl. Put milk and extra butter in a heatproof jug. Microwave on high/100% for 20 seconds or until milk is hot and butter is melted. Slowly add to sugar, stirring, until smooth and thick. Transfer ½ of the icing to a small bowl. Add food colouring, 1 drop at a time, to 1 portion of icing until desired colour.
- Spread white icing onto ½ of the biscuits. Sandwich with the remaining biscuits. Spread pink icing on top of biscuits and sprinkle with dried rose petals to decorate. Stand biscuits until icing is set. Package as gifts.