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A shortbread biscuit with rose water?
Recipe?Kirsten Zschokke?Styling?Raphaella Frame?Photograph?Sean Calitz
Ingredients:
200g unsalted butter, at room temperature
60g icing sugar
125g cake flour, sifted
125g corn flour, sifted
1/2t baking powder
100g good-quality white chocolate,?broken into pieces
5ml rose-water
caster sugar, for dusting
Directions:
Preheat the oven to 180?C. Blend the butter and sugar in?a food processor until well combined. Add the sifted flours,?baking powder, white chocolate and rose-water and mix?to form a ball. Don?t worry if there are big chunks of white?chocolate; they will melt when baking.
Break off teaspoon-sized amounts of the dough, roll into?balls and place on a tray. Leave room between the biscuits to?allow them to spread when baking. Press each dough ball down?with your thumb and refrigerate for one hour before baking?(this is very important).
Bake for 10 to 12 minutes, until lightly coloured. Leave?to cool on a wire rack. Dust with caster sugar before serving.
Makes 10
This recipe was originally published in the 2012 House and Leisure Food issue?
Source: http://www.houseandleisure.co.za/white-chocolate-biscuit-recipe/
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