In 1958, Ernest Pasquet published a book called La Patisserie Familiale. Filled with pastry recipes, the book is almost too exciting to read. Yet, not all of the recipes turn out as they should, and one that did is this absolutely amazing recipe on page 163 called Croissants pour le thé. These are gorgeous cookies, especially when infused with the delicate flavor of rose petals (my addition).

250 g all-purpose flour
pinch of sea salt
75 g golden caster sugar
150 g butter, room temperature
1 egg yolk
1 tbsp cherry liquor or apricot

1 tsp crushed, dried rose petals if you wish

Place flour and salt in a bowl. Mix. If you are adding rose petals, do that now. Add sugar, butter, egg, and liquor. Knead it all together into a smooth dough. Do not knead too much. The more you do, the tougher the dough will be. You need to reach the point where it is smooth, and that is it.

Heat the oven 200° C degrees hot. Line with parchment paper.

Divide the dough into 15 gm pieces. Roll them out with your palm and shape them into crescents/croissants. Place them on the baking pan (you can place them fairly close) and bake in the oven for 10-12 minutes, until golden. Remove them, cool a bit in the pan, and then transfer them to a wire rack.