Biscuits with rose petal jam and RosaOliva Oil

180 gr/6,4 oz plain flour,
1 egg,
50 ml/1,75 oz RosaOliva oil,
50 gr/1,75 oz cane sugar,
6 gr/0,2 oz raising agent,
rose petal jam.

Mix the flour, raising agent, egg, sugar and RosaOliva oil in a bowl. Knead and make sure all the ingredients are well amalgamated. Roll out the pastry and cut into shapes, place on a baking tray and cook for 15 minutes at 180°C. Once the biscuits are cool sandwich together with rose jam and dust with icing sugar.

Ricetta di Francesca Zennaro.

Olio EVO RosaOliva Anfora 250ml

For this dish: