Puff pastry is spread with a nutty, lemon mixture before being rolled up to bake. Best eaten warm.Crisp and light, these crunchy little biscuits include almond pieces to give a pleasant bite. Scented rose water is an unusual flavouring which was popular with the Tudors.
100 g (4 oz) butter
100 g (4 oz) caster sugar
150 g (5 oz) plain flour
5 ml (1 tsp) rose water
50 g (2 oz) blanched almonds, chopped
1. Cream the butter and sugar together until pale and fluffy. Fold in the flour, rose water and almonds, and mix to make a stiff dough.
2. Place in small heaps on a floured baking sheet. Bake at 180°C (350°F) mark 4 for 12 - 15 minutes, until golden brown. Cool on a wire rack. Store in an airtight container.
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