Rose Shaped (Butter) Biscuits

These pretty little biscuits are just absolutely a must at
a kitchen tea, stork party and definitely a high tea.
(But nothing stops you from baking and indulging in them, "just because you can")

Recipe Makes: About 40 Biscuits
Preparation Time: 30min + 1hour Refrigeration Time

Ingredients:

• 125g (135ml) Soft Butter
• 70g (80ml) Castor Sugar
• 1 Large Egg
• 1ml Rose Essence or Vanilla Extract
• 270g (500ml) Cake Flour
• 1ml Baking Powder
• Pinch of Salt
• Icing Sugar for Dusting

Method:

1. Beat the butter and sugar until light. Add the egg and rose essence or vanilla extract and continue to beat together.
   Stir in the flour, baking powder and a pinch of salt and form a soft dough.
   Roll into a ball and cover with plastic wrap. Refrigerate for 1 hour.
2. Preheat the oven to 170°C
   On a lightly flour dusted surface, roll out the dough to about a 0.5mm thickness.
   Use a 5cm circle shaped cookie cutter and cut rounds out of the dough.
3. Lay out three circles so they overlap each other, just less than half way, to form a row.
   Roll them up from the short side.
4. Cut the roll in half, in the middle.
   Turn the halved rolls, so the flat cut is at the bottom. You will see they have formed the shape of a rose.
5. Place the Rose Cookies onto a greased and lined baking tray.
   Bake in the preheated oven for 8-12min until golden and cooked through.
   Remove from oven and cool on baking tray for 10min.
   Remove from baking tray and allow to cool completely on wire rack.
6. Dust with icing sugar and store in an airtight container until ready to serve.

Credit:

Ideas Magazine, May/June 2017