1 Boil rose water and sugar together until the sugar is dissolved. Cool the mixture.
2 Melt the butter and cool it to room temperature. Whip the butter until it is white and smooth. Add the rose water, sugar, cardamom and flour, bit by bit. Knead well.
3 Roll out the dough on a clean surface to a thickness of about 1/2 cm. Shape small circular cakes using a glass or something similar. Glaze the cakes with saffron dissolved in water. Sprinkle poppy seeds over the cakes.
4 Bake the cakes at the bottom of the oven at 200 degrees C (392 degrees F)
for about 15 minutes. Let the cakes cool down before transferring them to a platter.