Rose and Violet is one of my favourite flavour combinations. I know to many people this conjures up images of gray haired ladies/draw liners/floral perfumes, but to me they are the best flavours for delicate dreamy desserts - ice creams, panne cottes, sorbets, jellies. These butter cookies were an experiment this morning and I think they worked and looked quite pretty too - if a little rustic!!

Rose and Violet Butter Cookies
Makes 18

180g butter
225g caster sugar
1 egg
280g plain flour
1/2 tsp bicarbonate of soda
1 tbsp double cream
1 tbsp rose water or rose syrup
1 tbsp violet syrup
crystallised rose and violet petals

Preheat the oven to Gas Mark 4/180F/350C and grease and line two baking trays. Whisk together the butter and caster sugar until light and creamy, then add the egg and whisk again. Sift in the flour and bicarbonate of soda, add the cream and floral syrups and then whisk again. Fold through some crystalise rose and violet petals (they are not cheap so just as many as you can justify!) The dough will be soft and not suitable for rolling. Using two spoons, place spoonfuls of the mixture on to the trays, leaving a little gap between each as they will spread. Press each cookie down with the back of a spoon and decorate with a few extra rose and violet petals on top. Bake in the oven for 10 - 12 minutes until pale golden brown, then transfer to a rack to cook.