Preheat the oven to 375° Fahrenheit. Generously butter a financier pan (I use an 8-financier pan) and set aside. First, make the rose syrup. In a small saucepan, combine the rose water, sugar, and pinch of salt and heat on medium until boiling, stirring constantly until sugar dissolves. Once sugar is dissolved, continue to simmer for about 10 minutes, stirring occasionally. The syrup will be slightly thicker but still runny. Take off the heat and let cool.

Either spoon your batter into the molds or use a pastry bag to pipe in the batter - be sure to only almost-fill each mold, up to about 1/8 inch below the rim. Rap the pan on a counter to even the tops of the financiers, then bake for 11-13 minutes until brown around the edges but not too dark. Let cool before tipping financiers out of the molds.

For presentation, turn financiers upside down so that they look like gold bars and spoon about 1/2 tsp of the rose syrup onto each financier and use a spoon to spread syrup evenly. You can add crushed rose petals for an extra touch, or serve as they are with syrup!