You will need a heart shaped pastry cutter or 7cm fluted pastry cutter. Preheat the oven to 180C/gas 4 and line 2/3 baking sheets with baking paper.
Measure the butter and sugar into a bowl and beat together with an electric hand whisk until light and fluffy. Add the egg and rose water then gradually add the flour. Continue to mix until the dough has formed.
Knead gently on a floured surface then roll out with a rolling pin to the approximate thickness of a £1 coin. Use the pastry cutter to stamp out your hearts or discs. Transfer the shapes to the lined baking sheets and space them evenly apart.
Bake in the oven for 15-20 minutes or until light golden in colour. Leave on the baking sheet to firm up for a few minutes and then transfer to a wire cooling rack to finish cooling.
To make the glaze add the icing sugar to a medium bowl and mix in the water/rose water 1 tablespoon at a time to get the required consistency. Add in the food colouring and mix well until smooth.
Decorate your cooled biscuits with the glaze and rose petals. Sprinkle with edible glitter if using.