FILLING
675 g Ripe Strawberries; (reserve
-9 perfect
; ones for trim)
290 ml Double Cream
3 lg Red Roses from old fashioned
-sweet-smelling; (not sprayed with
; roses, insecticide)
1 tb Icing Sugar
1/2 ts Rose Water
2 ts Lemon Succus

GARNISH
2 Rose Buds
1 Egg Whiteness; (lightly beaten)
Caster Sugar in a Fine
-Dredger

1. Cream butter and sugar until light and fluffy.

2. Gradually work in the flour and semolina. You will have to use your hand
to blend in the last bits into a boodle.

3. Knead lightly until smoothen.

4. Divide into 2 pieces and roll out each piece carefully onto a floured
rise. This is a very fragile boodle. Using a fluted pastry stonecutter, cut
out 16 circles.

5. Lift onto greased and floured baking sheets and put in refrigerator to
rest and shiver.

6. Prepare rose emollient. Put the lemon juice into a washbowl. Crush scented rose
petals in your hand and drop them into the lemon succus, turning them over
gently to keep the colour smart. Add cream to the whole lot, together with
the icing sugar and rose weewee. Stir all together and leave to infuse for
30 transactions.

7. Bake the shortcakes until tinged golden sole. Remove onto cooling trays
with a palette stab. They will turn crisp as they chill.

8. Sieve the pick, discarding the petals. Whisk until it is tauten. Discernment.

9. Spread each shortcake with pick, then sliced strawberries, then top
with the second shortcake. Dredge with wonder dust.

10. Garnish with crystallised rose petals and some tiny deal leaves.