Name: Rosemary and Thyme Shortbread Cookies
Ingredients: 75g (3 oz) unsalted butter at room temperature; 4 tablespoon caster sugar; 150g (5 oz) plain flour; 2 teaspoon finely chopped fresh thyme leaves; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon finely chopped edible flower petals

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.