Prepare the dry ingredients. Combine the rice flour, baking powder, and salt in a medium-size bowl.
Separate the egg yolk and egg white. With a hand mixer, whisks the egg whites for about 5 minutes until it forms peaks.
In a stand mixer bowl, cream the butter, shortening and icing sugar. Add egg yolks and vanilla essence, and mix until combined. Gradually mix in the dry ingredients. Gradually add in the rose water, until thoroughly combined. Fold in the egg white until fully incorporated. Allow the dough to rest for 1 hour, ideally overnight.
Preheat the oven to 150°C.
Shape the dough into small 10g balls and gently flatten to approximately ¼ inch thickness. If using a cookie stamp, dip it into flour before pressing on the cookie.
Bake in the oven for 15 minutes, rotating halfway until the edges are golden-brown. Allow the cookies to fully cool (approximately 20 minutes) before removing them from the baking sheet. Serve.