Rose water-scented cream and fresh raspberries form the filling of this delicate dessert. What more is needed to be said! For best results, serve these as soon as possible after assembling them. Otherwise, they are likely to turn soggy from the berries' liquid.
Cream the butter, sugar and vanilla seeds in a bowl until pale and fluffy. Sift the flour and semolina together, then gradually work the dry ingredients into the creamed mixture to make a dough.
Gently knead the dough on a lightly floured surface until smooth. Roll out quite thinly and prick all over with a fork. Using a 7cm fluted cutter, cut out 12 rounds. Place these on a baking sheet and chill for 30 minutes.
Meanwhile, make the filling. Whisk the cream with the icing sugar until soft peaks form. Fold in the rose water and chill until required.
Preheat the oven to 180C. To make the decoration, paint the roses and leaves with the egg white. Dust with sugar; dry on a wire rack.
Bake the shortcakes for 15 minutes, or until lightly golden. Lift them off the baking sheet with a metal spatula and cool on a wire rack.
To assemble the shortcakes, spoon the rose water cream onto half the cookies. Add a layer of raspberries, then top with second cookie. Dust with icing sugar. Decorate with dusted roses and mint sprigs.
This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.