Rosemary and Thyme Shortbread Cookies
Ingredients
- 75g (3 oz) unsalted butter at room temperature
- 4 tablespoons caster sugar
- 150g (5 oz) plain flour
- 2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped edible flower petals
Instructions
makes 18-20. Preheat the oven to 160C (gas mark 3, 325F). In a large bowl, beat the butter and sugar until smooth. Using a spatula, slowly stir in the flour, herbs and flower petals. Mix until you can easily gather the dough in one piece, then roll it into a ball. Roll this out to 5 mm thick, then using a 6 cm cutter press out 18-20 cookies. Put on a baking sheet and bake for about 20 minutes, or until slightly browned. Cool, then serve.
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