INGREDIENTS

INSTRUCTIONS

Cream butter and sugar until light and fluffy. Gradually work in the
flour and semolina. You will have to use your hand to blend in the
last bits into a dough. Knead lightly until smooth. Divide into 2
pieces and roll out each piece carefully onto a floured surface. This
is a very fragile dough. Using a fluted pastry cutter, cut out 16
circles. Lift onto greased and floured baking sheets and put in
refrigerator to rest and chill. Prepare rose cream. Put the lemon
juice into a basin. Crush scented rose petals in your hand and drop
them into the lemon juice, turning them over gently to keep the  colour
fresh. Add cream to the whole lot, together with the icing  sugar and
rose water. Stir all together and leave to infuse for 30  minutes. Bake
the shortcakes until tinged golden only. Remove onto  cooling trays
with a palette knife. They will turn crisp as they  cool. Sieve the
cream, discarding the petals. Whisk until it is firm.  Taste. Spread
each shortcake with cream, then sliced strawberries,  then top with the
second shortcake. Dredge with wonder dust. Garnish  with crystallised
rose petals and some tiny mint leaves.  Converted by MC_Buster.  NOTES
: Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 504
Total Fat: 57.4g
Cholesterol: 151.4mg
Sodium: 15.5mg
Potassium: 154.1mg
Carbohydrates: 6.6g
Fiber: 1.7g
Sugar: 4.2g
Protein: 1.6g