Preheat oven to 325 F. Spray a 9" springform cake pan with non stick spray.

In a large bowl, combine flour, rice flour, salt, 1/4 cup of the granulated sugar, confectioner's sugar.

Sift or whisk well to aerate.

Add preserved rose and rosewater. Mix to combine.

Grate the butter and with your hands crumble the butter with the flour until you have a soft dough, similar to scone dough.

Transfer to the cake pan and press the dough into the pan in a smooth layer. Dust a little powdered sugar on your hands to prevent the dough from sticking to your hands.

Sprinkle the remaining teaspoon of sugar on top.

With a fork, poke holes in rows on the dough. Cut into 8 triangles.

Bake for 30 minutes.

Go over the cuttings of the 8 slices again.

Bake for 5-10 minutes until golden.

Leave to cool completely for the cookies to set.

Release the sides of the pan and flip over.

Separate into the 8 pieces and serve with a cup of tea.