Rose Blossom Cookies

Cream the butter and sugar in a bowl using a whisk.

Stir in the egg and 1 tbsp rose water until well combined.

Sift 280 g flour, baking powder and a pinch of salt over the mixture and quickly combine into a smooth dough.

Shape the dough into a log, wrap in cling film and chill for 60–120 minutes.

Preheat the oven to 175 °C fan (190 °C conventional) and line a baking sheet with parchment paper.

Roll out the chilled dough between two sheets of baking paper to about 5 mm thickness.

Cut into roughly 6 cm × 2 cm bars and place on the baking sheet with some space between them.

Bake for 10–12 minutes until golden yellow.

Remove the cookies from the oven and cool completely on a wire rack.

For the glaze, lightly whisk the egg white in a bowl with a fork.

Sift half of the powdered sugar over it and stir in, then add the remaining powdered sugar with 2 tsp flour and stir until smooth.

Stir in rose water until a smooth, spreadable glaze forms.

Spread the glaze over the cooled cookies and decorate as desired with sugar hearts.

Let the cookies dry at room temperature until the glaze is set.