Method:

Preheat the oven to 160°C (320°F ).

Line two baking trays with baking paper.

In a medium-sized bowl, mix the plain and self-rising flour together.

In a separate bowl, whisk the sugar and butter together until light and creamy.

Add the rosewater syrup and egg.

Continue mixing until well combined.

Fold the butter mixture into the flour to create a dough.

Wrap the dough in cling film and refrigerate for 15-20 minutes.

Once cooled, place the dough between two sheets of baking paper and roll it out to 0.25in (6mm) thick.

Use any shape cookie cutter to create the shapes.

Place the cut-out shapes on the prepared trays.

Bake for 12 minutes, or until nicely browned.

Cool on a wire rack.

Icing:

Using a teaspoon, slowly mix the icing sugar and rosewater syrup together.

The mixture must form a thick paste and not be too runny.

Dip the tip of the wet spoon into red food colouring to bring up a “Micro-Quantity” of red dye.

Mix the dye into the icing sugar to create the pink effect.

Carefully spoon the icing mixture out over each biscuit.

Spread the icing to the edges of the biscuits.

If the consistency is too thick - add micro-droplets of water.

Sprinkle with any biscuit topping of your choice.

Allow between 24 and 48 hours to dry.

Enjoy with tea or coffee.

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