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Jumbles or Knot Biscuits

1 1/2 oz Butter; salted
4 oz Caster sugar
1 tb Rose-water
1/2 oz Caraway seeds
1 lg Egg; beaten
8 oz Plain flour
Extra rose-water & caster sugar for glaze

Preheat the oven to 350F / 180C / gas mark 4. Cream the butter, sugar and rose-water together, then mix in the caraway seeds, beaten egg and flour to form a soft dough. Knead on a lightly floured board, then take small walnut-sized pieces of dough and with your fingers form each into a roll, approximately 3/4-inch in diameter and 6-inch in length. Make into simple knots, plaits or rings and arrange on a lightly greased baking sheet. Brush with rose-water and sprinkle with caster sugar. Bake near the top of the oven for about 20 minutes, or until tinged with brown. (Knots and plaits will take longer to bake than simple rings, so don't mix shapes on a baking sheet.) Remove from the oven and cool on a wire rack. Store in an airtight tin. Makes about 30 biscuits or rolls.

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