Almond and Rosewater Shortbread

We have a lot of morning teas around my workplace and sometimes I simply don't have the time or inclination to whip up some elaborate. These Almond and Rosewater Shortbread are just solution as they are a breeze to make, all the ingredients are in my pantry and they look great. Start by preheating your oven to 160°C and lightly greasing two baking trays. Take 180g of soften butter, 3/4 cup shifted icing sugar mixture and beat until pale and creamy.

Then add 100g almond meal, 3/4 cup plain flour, 1/4 cup white rice flour, 1/4 teaspoon ground cloves and stir until well combined.
Use your hands to gently roll the mixture into 8cm long and shape into crescents. Pop them into the oven for 25 minutes or until cooked through and just starting to colour. After removing them from the oven, brush them with rosewater and allow them to cool on the tray.

Dust them with a generous coating of icing sugar, top and bottom and enjoy. They keep well in airtight container our of direct sunlight for up to five days.