2Sift the dry ingredients thrice.
3Cream butter and sugar. Add Rose essence.Add the rest of the ingredients.
4Knead gently for a minute.
5Divide the dough into two portions.
7Cling wrap tightly. Refrigerate the dough for 30 minutes. Line a rectangular tin with parchment sheet.
9Slice the dough evenly.
10Transfer it to the prepared tin. Refrigerate for 20 minutes.
11Pre heat the oven at 140 degrees C. Turn on the fan mode.
12Bake the cookies for 18-20 minutes.
13Transfer the cookies to a wire rack. Let it cool.