| biscuits |
Spread sugar on wax paper, and roll the logs until completely coated. Wrap each log in plastic, and refrigerate 1 hour (or longer). |
Unwrap logs, trim ragged ends, cut into 12mm thick rounds, turning the log as you go so it doesn't squash. Place on baking sheet lined with parchment paper, leaving 5cm between rounds. Bake in moderately slow oven 19–21 minutes or until cookie are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest 2 minutes, then transfer to cooling racks. |
| 155g unsalted butter |
room temperature |
|
beat 2 minutes or until soft and creamy but not airy |
divide into 4 pieces, and roll each into a 20cm log |
| 67g sugar |
|
beat in 3 minutes |
| 1/2 teaspoon pure rose extract |
| 1/4 teaspoon flaky sea salt |
| 10g freeze-dried raspberries |
place between sheets of wax paper, and crush with a rolling pin to produce mostly powder plus a few lumps |
mix |
|
fold in and mix on low speed until it starts to cohere |
| 204g flour |
|
| sugar |
| 60g sanding sugar |
place in small plastic bag, and shake until colour is even |
| 1/4 teaspoon pure rose extract |
| red liquid food colouring |