4oz butter

2 1/2 sugar (plus extra for dusting)

7oz plain flour

pinch of salt

1tsp rose water

Pre-heat oven to 180c (gas 4)

Cream the sugar and butter together in a large bowl until smooth.

Add the flour, salt and rose water then mix until all the flour in combined.

Roll out on a lightly floured surface to about 1/2 cm thick.

Now you can either cut them out with a pastry cutter or score it with a sharp knife into rectangles (this will make it easy to break them when cooked.

Sprinkle with sugar and cook for 15-20 minutes until golden, they will feel a little soft in the middle when pressed lightly but when they cool they will harden up/

I’m not keen on fruit but add some raisins to make fruit shortbread biscuits.

Perfect when you have guests coming and you’re on a budget.