MEMORIES EISH ALSARAYA
May 2, 2016
- Prep: 15 mins
- Cook: 20 mins
- Enough for: 6
11. Preheat oven to 180c. Put the biscuits in a cookie sheet and put in the oven for 10 minutes. Put in a serving dish.
32. Put the sugar and 2 tablespoons of water in a saucepan and stir over medium heat until it becomes golden brown. Cool slightly and then add the rest of the water, flower water and rose water. Pour the mixture on the biscuits.
53. Cream: in a saucepan, put the milk, cream, cornstarch, flour and rose water, whisk until the cornstarch dissolves. Put the saucepan over medium heat, stir with a wooden spoon until the milk thickens. Let cool. Spread over the biscuits. Decorate with pistachio and lemon flowers jam.
Be careful when adding water to the caramel, it may scatter.