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1
Preheat the oven to 350u00b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
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2
Beat butter, sugar and vanilla in large bowl with electric mixer until combined. Stir in sifted flours. Press mixture evenly into bottom of prepared pan. Use a fork to rough the surface. Bake for 20 mins. Cool.
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3
For the topping, sprinkle gelatin over 2 tbsp water in small heatproof bowl. Stand bowl in small saucepan of simmering water; stir until gelatin dissolves.
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4
Stir 1/4 cup water and sugar in medium saucepan on low heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, until temperature reaches 241u00b0F on a candy thermometer. Reduce heat to low; simmer, uncovered, for 5 mins, without stirring, adjusting heat to maintain temperature at 241u00b0F. Remove from heat.
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5
Mix cornstarch with 1 tbsp water, gelatin mixture, rosewater and a few drops of food color until smooth; stir into sugar syrup. Return to heat; simmer, stirring, for 3 mins or until mixture is opaque. Strain mixture over layer in pan, skimming surface as needed. Let stand for 3 hours or overnight at room temperature. Serve dusted with sifted powdered sugar.
