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.