These cookies have a wonderful flavour I used the juice from some lychees and I added some freeze dried raspberries and rosewater and dried rose petals. these cookies can be vegan if you use vegetable butter rather than dairy.
Add the butter in to a food processor and pulse to soften then add the icing sugar and rosewater and squeeze the juice out of the lychees then add to the butter mixture and mix then add the flour and salt and freeze dried raspberries and rose petals. Pulse to come together into a ball.
tip out on to a floured surface and roll together then cover and place in the fridge for half an hour
preheat the oven to 180c 350f
roll out between two sheets of baking paper and cut out with a cookie cutter. Prick holes with fork.
Place on lined cookie tin and bake for 6 to 10 minutes depending on how thin you roll them.
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