Ingredients
250 g (8oz ) sugar
125ml (4fl oz) water
60ml (2fl oz) rose water
4 teaspoons liquid saffron
250g (8oz ) unsalted butter
250g (8oz) plain flour

250 g (8oz ) sugar 125 ml (4fl oz) water 60 ml (2fl oz) rose water 4 teaspoons liquid saffron 250 g (8oz ) unsalted butter 250 g (8oz) plain flour

1. Boil the sugar and water together until the sugar is dissolved, then add the rosewater and saffron. Remove from heat but keep warm.

2. Melt butter in a pan and gradually stir in the flour to a smooth paste. Cook over a low heat until golden in colour.

3. Over a very low heat, slowly add the syrup to blend into a smooth paste. Remove from heat immediately.

4. While still warm, spread on to a plate and press down with the back of a dessertspoon, making a pattern with the spoon.

5. Serve cold, cut into small wedges, accompanied by toast and tea.