ROSEMARY AND THYME SHORTBREAD COOKIES

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.


Stephen Baird

http://www.vegetarians.org.uk/ - Home of the Vegetarian WebRing

Source:

rec.food.baking