MAKES 12 FINGERS
150g unsalted butter (or goat’s butter) chilled and diced plus extra for the tin
75g golden caster sugar
⅓ tsp rose extract or to taste
150g plain flour sifted
75g semolina
finely grated zest of 2 limes
pinch of finely chopped dried rose petals and icing sugar to serve
♥ Preheat the oven to 170C/150C fan/gas 3. Butter a 23cm square brownie tin (or similar) and line the base and sides with baking paper, snipping a square from each corner so the sides sit flat.
♥ Cream the butter, sugar and rose extract in a large bowl using an electric whisk, then add the flour, semolina and lime zest and whisk until the mixture is crumbly. Press this into the lined tin, without totally compressing, to leave the texture quite crumbly, and bake for 30-35 minutes until pale gold. Remove from the oven and leave to cool. Scatter over a few finely chopped rose petals and dust with icing sugar, then cut into fingers.