1 1/2 oz Butter; salted
4 oz Caster sugar
1 tb Rose-water
1/2 oz Caraway seeds
1 lg Egg; beaten
8 oz Plain flour
Extra rose-water & caster sugar for glaze
Preheat the oven to 350°F / 180°C / gas mark 4. Cream the butter, sugar and rose-water
together, then mix in the caraway seeds, beaten egg and flour to form a soft dough. Knead
on a lightly floured board, then take small walnut-sized pieces of dough and with your
fingers form each into a roll, approximately 3/4-inch in diameter and 6-inch in length.
Make into simple knots, plaits or rings and arrange on a lightly greased baking sheet.
Brush with rose-water and sprinkle with caster sugar. Bake near the top of the oven for
about 20 minutes, or until tinged with brown. (Knots and plaits will take longer to bake
than simple rings, so don't mix shapes on a baking sheet.) Remove from the oven and cool
on a wire rack. Store in an airtight tin. Makes about 30 biscuits or rolls. |
