Rose Water & Angelica Wafers     from A Victorian Grimoire by Trish Telesco

1 pound of flour

½ t. salt

2 Tbsp. Rosewater

2 T.  Butter

1/8 t. angelica

Milk

Mix all ingredients except the milk. Blend well and then add milk until a stiff dough forms. Roll the dough out very thin and cut into rounds. Roll again. The rounds should be thin as paper and will swell when they bake. Dredge in flour and put in a well-greased baking pan. Bake at 425 degrees until lightly browned. Serve with cream that has been beaten stiff and sweetened.