WHITE CHOCOLATE AND ROSE-WATER SHORTBREAD BISCUITS
Recipe Kirsten Zschokke
200g unsalted butter, at room temperature 60g icing sugar 125g cake flour, sifted 125g corn flour, sifted ½t baking powder 100g good-quality white chocolate,
broken into pieces 5ml rose-water caster sugar, for dusting
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.