Impromptu Rose and Lemon Shortbread

We decided to whip up a batch of simple shortbread to try out the rose water & lemon icing that Baking Mad kindly sent us, and to pass the time whilst waiting for the cheesecake to cook!

You will need:

6oz plain flour
4oz butter/marg
3oz caster sugar
A generous splash of Neilson Massey Rose Water
Silver Spoon lemon flavour icing sugar
15ml water
Approx 1 tbsp of marg

1. Cream butter & sugar
2. Add rose water & flour
3. Combine, form into a ball and generously flour your work area!
4. Roll out to approx 3-5mm and cut desired shapes. You may wish to turn the remainder of the mixture into a GIANT HEART.
5. Transfer to a lined baking tray & bake at 170ºC for 10-15mins or until browned to your taste. (Tom and Charlie had very differing opinions on this but luckily we ended up half soft & half crunchy!)
6. Whilst they're cooling, make up the icing as directed on the pack. We used less marg than suggested to keep a relatively thick consistency.
7. Sandwich them together with the icing.
8. Enjoy!