110g (4oz) Butter
140g (5oz) Plain Flour
110g (4oz) Caster Sugar
50g (2oz) Blanched Almonds, chopped
1 tsp Rosewater
- Pre-heat oven to 180°C: 350°F: Gas 4.
- In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
- Gradually add flour, mix thoroughly.
- Add the almonds and rosewater, to form a stiff dough.
- Spoon in small mounds
- Bake for about 15 minutes or until golden brown in colour.
- Allow to cool for a few minutes then remove to wire racks.