Makes 25 100g unsalted butter, softened, plus extra for greasing 100g caster sugar 150g plain flour 50g ground rice 3 tbsp rose water
Preheat the oven to 180°C/gas mark 4, and grease a large, flat baking tray. In a large bowl, cream together the butter and caster sugar, using the back of a spoon, for 2 mins, until smooth and creamy. Mix in the flour and ground rice, then stir in the rose water. Place teaspoon-sized dollops of the mixture onto the tray, 4cm apart. Bake for 20 mins, until lightly golden. Leave on the tray for 5 mins, then transfer with a palette knife to a wire rack to cool.