Rosentalerchen

For the rose tarts, beat (stir) confectioners’ sugar, butter, egg, rose water and dried rose petals with a food processor until fluffy white.

Sift through flour and baking powder and stir in well. Let rest for half an hour. Line a baking tray with baking paper and place small heaps (with a little space between them) with teaspoons, about 40 pieces.

Place in the middle of the preheated oven at 170°C degrees top/bottom heat and bake the Rosentalerchen for about 15 minutes.

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