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Rosehip Creams

ingredients

makes 18
5 tsp lemon juice
1/2 tsp finely grated lemon rind
4 tsp rosehip syrup
few drops vanilla essence
1 1/2 cups (8 oz) 225 g icing sugar (confectioners sugar), sifted
1/2 oz (10 g) crystallised rose petals

method

1. Put the lemon juice and rind, rosehip syrup and vanilla essence in a bowl.

2. Stir in the icing sugar and mix to a smooth paste like consistency.

3. Divide into about 18 pieces and shape into balls.

4. Arrange on a flat dish covered with icing sugar and press a rose petal in the centre of each one.

5. Leave to dry in a cool place.

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