Coriander Rose Water Shortbread Cookies

Ingredients

• 1 cup fine flour, dried and sifted
• 1 cup fine sugar, sifted
• 1 tsp coriander seed, bruised
• 4 tablespoons butter
• 2 egg yolks
• 1/2 tsp rose water
• 2 tablespoons cream
• 1 egg yolk, beaten with water for wash

Method

1. 1 Mix flour, sugar, and bruised coriander seed. Rub in butter until combined.
2. 2 Add 2 egg yolks, rose water, and cream. Work into a soft, pliable paste.
3. 3 Roll dough very thin and cut into small round shapes. Place on buttered paper.
4. 4 Prick tops, brush with egg wash, and bake in a moderate oven (350°F) until crisp.
5. 5 Store in airtight container. Reheat briefly in a warm oven before serving to crisp.