Rose Water Currant Shortbread Cookies

Ingredients

• 1 lb sugar, finely beaten
• 4 egg yolks
• 2 egg whites
• ½ lb butter, washed in rose water
• 6 tbsp sweet cream, warmed
• 1 lb currants, well picked
• Flour as needed to form dough

Method

1. 1 Beat the sugar finely. Cream the butter washed in rose water.
2. 2 Add egg yolks and whites to the sugar and butter mixture.
3. 3 Stir in the warmed sweet cream and picked currants.
4. 4 Add flour gradually until the mixture forms a cohesive dough.
5. 5 Shape into small cakes and bake in a hot oven (425°F) for 30 minutes.