Makes 30 cookies

1 cup ghee

1 cup confectioners' sugar

1 teaspoon rose water or orange flower water

1/4 teaspoon salt

2 cups all purpose flour

Heat the oven to 300F/150C. Line baking trays with parchment paper.

Place ghee and confectioners' sugar in the bowl of a stand mixer and beat with flat beater on low until combined. Increase speed and beat until fluffy and creamy.

On low speed beat in the rose water or orange flower water and salt. Gradually add in the flour and mix until mixture just combines. Don't over beat.

Shape a rounded teaspoonful of dough into a tapered cylinder about 3 1/2 inches long. Bend into a crescent shape and place the cookies on the lined baking trays spacing them about an inch apart.

Bake cookies for 20 to 25 minutes. The cookies shouldn't brown. All to cool on the baking tray for 5 minutes or so the remove to a wire cooling rack with a spatula.

Cool completely.

Before serving dust lightly with confectioners' sugar.