Method

1. Line a loaf tin with baking paper. Put 125g softened butter in a bowl and beat with a wooden spoon until almost smooth.
2. Add ¼ cup strawberry jam and ½ tsp rosewater and beat until well combined. Spoon mixture into prepared tin and smooth surface.

3. Refrigerate for at least 30 minutes or until firm, then turn out and use a cookie cutter dipped in chilled water to cut butter into shapes. Serve.