WHITE CHO­CO­LATE AND ROSE-WA­TER SHORT­BREAD BIS­CUITS

Recipe Kirsten Zschokke

House and Leisure Food - - CONTENTS -

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

Makes 10

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.

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