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| 250 g (8oz ) sugar
125ml (4fl oz) water 60ml (2fl oz) rose water 4 teaspoons liquid saffron 250g (8oz ) unsalted butter 250g (8oz) plain flour |
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1. Boil the sugar and water together until the sugar is dissolved, then add the rosewater and saffron. Remove from heat but keep warm.
2. Melt butter in a pan and gradually stir in the flour to a smooth paste. Cook over a low heat until golden in colour.
3. Over a very low heat, slowly add the syrup to blend into a smooth paste. Remove from heat immediately.
4. While still warm, spread on to a plate and press down with the back of a dessertspoon, making a pattern with the spoon.
5. Serve cold, cut into small wedges, accompanied
by toast and tea.
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