Rosemary and Thyme Shortbread Cookies

Name: Rosemary and Thyme Shortbread Cookies
Cuisine: Japanese
Ingredients: 1 teaspoon edible flower petals, such as flowering sage or rose, finely chopped; 1 teaspoon edible flower petals, such as flowering sage or rose, finely chopped; 1 teaspoon edible flower petals, such as flowering sage or rose, finely chopped; 1 teaspoon fresh rosemary, finely chopped; 2 teaspoons fresh thyme leaves, finely chopped; 160 g (5½ oz) plain flour; 4 tablespoons sugar; 6 tablespoons (75 g/3 oz) unsalted butter, at room temperature

Preparation info

Makes
18–20
cookies

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

These cookies were inspired by Daryle Ryo Nagata, executive chef of the Waterfront Centre Hotel in Vancouver. He is a true mixture of East and West, with a Scottish mother and a Japanese father. These cookies make good use of herbs from the hotel’s herb garden and fresh herbs are essential for the best flavour.

Ingredients

6 tablespoons (75 g/3 oz) unsalted butter, at room temperature
4

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Method

Preheat the oven to 160°C/325°F/gas mark 3. In a large bowl, beat the soft butter and sugar together until smooth. With a spatula, slowly incorporate the flour, herbs and flower petals. Mix until you are able to gather the dough easily in one piece and then roll into a ball. Roll this