Preheat oven to 180 degrees Celsius or 160 degrees if using a Thermofan oven.
Cream Stork Bake and sugar until pale.
Add the eggs one a time, mixing well after each addition.
Sieve in the flour and add the cardamom, baking powder and salt.
Combine all the ingredients into a soft dough.
Divide the dough into six balls.
Cut six pieces of parchment paper to fit your baking trays.
Working on the parchment paper, roll out each dough ball with a flour-dusted rolling pin into a round approximately 4mm thick and with the circumference of a side-plate.
Dust with additional flour if the dough becomes too sticky to work with. For a perfect circle, place a side plate over the rolled out dough and cut around it with a sharp knife.
Roll the scraps into the unused dough.
Transfer the completed circle with its parchment paper to the baking tray and bake each one for about 5 minutes or until the edges just begin to colour.
Repeat process for all the rounds.
If there are any dough scraps left over, roll out in smaller round and bake. This can be used as a biscuit crumble to garnish.
For the Rose custard:
Combine all the ingredients.
Place on a medium-heat hob and cook until the mixture has boiled and has thickened to the consistency of pouring sauce.
Allow to cool.
Place a round on a serving plate. Spoon over the custard, until it drips over the sides of the biscuit. Place another round on the custard. Repeat until all the layers have been used up. Pour remaining custard over to finish.
Set in fridge overnight.
Garnish just before service with a drizzle of rose syrup, biscuit crumbles and dried rosebuds.