Recipe for Fairy Rose Shortbread ;
First make rose sugar by picking two heads of scented roses , preferably red or pink and free from pesky pesticides . Leave the upside down for a while for any little creatures to crawl out and leave in an airing cupboard or warm place overnight to semi dry out.
Next day spread 4oz caster sugar on a baking tray with the separated petals and dry out in a very low oven for about half an hour - crush the petals into the sugar into small fragments once cool.
Beat 2oz of this sugar with 4oz of butter until smooth. Stir in 6oz of plain flour and add a few drops of rose essence if you have any. Turn this paste like mixture onto a work surface and roll out until half an inch thick. Cut out into rounds, hearts or fairy wing shapes. bake on a tray at 375F / gas 5 for 15-20 minutes until pale golden like Gertrude's hair. Once out of the oven sprinkle with a little more of the sugar - keep the rest for fairy porridge.