25gm icing sugar
250gm plain flour
1 desertspoon Aniseed Myrtle
1/4 teaspoon salt
2 teaspoons Orange Blossom Water (or orange juice)
Cream the butter and sugar. Add icing sugar. Blend. Sift flour with Aniseed Myrtle and salt and then slowly add to the mixture alternating with orange blossom water until a smooth dough is formed.
Divide dough into 4 or 5 pieces. Shape into bars about 1cm thick. Place on ungreased sheet. Bake 150C for 15 to 20 minutes until pale golden (not brown).
Leave to cool and then transfer to wire rack.