LOCATION: Recipes >> Cookies Bar >> Shortbread 37
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Shortbread 37
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ROSEMARY AND THYME SHORTBREAD COOKIES
makes 18-20
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
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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