I love baking with flowers.
To me, roses and rosewater in desserts immediately recall Persia and Greece, then sun and warm weather.
Today it was like this.
Be prepared to see several other things-with-flowers recipes.
There will be many.
Starting from this.
225 g butter
150 g sugar
300 g flour
1 tsp rose water
3 Tbsp dried rose petals
In the food processor mix 2 Tbsp dried petals with the sugar.
Add the butter, softened and beat until creamy, but not fluffy.
Add the flour, remaining rose petals and rose water.
Shape the batter into small balls, arrange them on a baking tray lined with packment paper, 4 cm far from one another, and press them a little with your fingers.
Refrigerate for 2 hours.
Bake a 180° for about 14 minutes, or until slightly golden on the surface.
Let cool completely.