Petal & chocolate rock cakes

Makes 24 ½ tsp rose water 8g dried rose petals, to garnish 120g unsalted butter, softened 120g caster sugar 3 large eggs 60ml milk ½ tsp vanilla extract 350g plain flour 2 tsp baking powder pinch of salt 40g dark chocolate chips grated chocolate, to decorate 2 large baking trays parchment paper

Preheat the oven to 180°C/160°C fan/gas mark 4. Line the trays with parchment paper. In a large mixing bowl, cream together the butter and sugar for 2-3 mins until pale and creamy. Beat in the eggs, one at a time, then stir in the milk, vanilla and rose water. In a separate mixing bowl, mix together the flour, baking powder and salt. Gradually stir the flour mixture into the creamed butter mixture until a soft, even dough forms. Add the chocolate chips, stirring thoroughly to combine. Drop 24 tbsp of the dough onto the trays, spaced apart: the biscuits will spread as they bake. Bake for 10-15 mins until the cookies are set and golden brown at the edges. Remove from the oven and transfer to wire racks to cool completely before serving. Garnish with the dried rose petals and grated chocolate.