1. Dry the rose, take the petals and set aside
2. Pour rum into the petals, soak the petals completely, leave it for more than half an hour before using
3. Soften the butter, add fine sugar
4. Add salt and beat with a whisk until fluffy and lighter in color
5. Prepare low-gluten flour, add baking powder
6. Sift low-gluten flour and baking powder into the whipped butter, add the soaked rose petals, and knead into a dough
7. Roll the dough into a thin crust of uniform thickness, 3mm-5mm thick, and press it into a heart shape with a biscuit mold
8. Put it in a preheated 160 degree oven and bake for about 20 minutes. The surface of the biscuit will be slightly yellow
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