Rose Geranium Biscuits

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cream together the butter and sugar until light and fluffy, approximately 3–4 minutes of beating.

Beat in the egg until fully incorporated, then add the rosewater and chopped rose geranium leaves, stirring well to combine.

Whisk together the flour and baking powder in a separate bowl, then add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour mixture.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart, and gently press a rose geranium leaf or flower onto the top of each biscuit.

Bake for 8 minutes or until the biscuits are golden brown and a skewer inserted into the centre comes out clean.

Cool the biscuits on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.