Makes 60

INGREDIENTS

225g/8oz/1 cup slightly salted butter
225g/8oz/1 cup caster sugar
1 egg
15ml/1 tbsp single cream
300g/11oz/2/1/2 cups plain flour
pinch of salt
5ml/1 tsp baking powder
15ml/1 tbsp rosewater caster sugar for sprinkling
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ROSEWATER THINS

Preheat the oven to 190°C/375°F/ Gas 5. Line two baking sheets with non-stick baking paper.

Soften the butter and mix with all the other ingredients until you have a firm dough. Mould the mixture into an even roll and wrap ill greaseproof paper. Chill until it is firm enough to slice very thinly. This will take 1-1/1/2 hours.

Arrange the cookies on the prepared baking sheets with enough space for them to spread. Sprinkle with a little caster sugar and bake for about 10 minutes until they are just turning brown at the edges.