Inspired by the truly exquisite rosebud and cinnamon infusion they serve at Honey & Co. in London, these delicate biscuits will make you feel like you’re at the Ritz, daintily nibbling a platter of sweetmeats while sipping tea from wafer-thin bone china with your little finger sticking out.
The combination of rose and cinnamon feels like eating a fairytale. Enjoy them as they are, with a pot of rose tea, or with London Fog ice cream or chamomile panna cotta. For another delightful floral version, swap the rose for a tablespoon of dried lavender buds.
- Caster sugar 70g
- Dried rosebuds or rose petals a handful
- Butter 120g, softened at room temperature
- Salt a generous pinch
- Ground cinnamon 1 tsp
- Plain flour 120g
- Semolina 50g
Extract taken from The Botanical Kitchen by Elly McCausland (£26, Bloomsbury Absolute). Photography © Polly Webster