People tend to overlook herbs for some reason. Yes, they’re used extensively in cooking, but rarely do herbal flavours make it away from savoury and into sweet – or into the cup, for that matter. We talk about herbal teas, but culinary herbs rarely factor into that, unless you’re making a medicinal drink. Where’s the tea-thyme?

Hm. That’s a good idea, actually…

Right, where was I? Right, herbs! Culinary herbs are so much more versatile than they’re given credit for, as today’s Cookiefest pairing proves. This rosemary and thyme shortbread is delicate and flavourful, with a great buttery bite and tender crumb; it pairs exquisitely with the ethereal rosemary-lavender-bergamot nuances of our Victoriana blend.

Take some time out and have yourself a proper four o’clock tea with the two!

Rosemary & Thyme Shortbread
from Teaspoon of Spice 

Ingredients
1 cup all-purpose flour
1/2 cup white whole wheat flour
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons honey
Granulated sugar
Fresh rosemary springs
Fresh thyme sprigs

Procedure:

1. Preheat oven to 325 degrees F.
2. In a bowl, whisk together flours, rosemary, thyme, baking powder and salt.
3. In a separate bowl, beat together butter, powdered sugar and honey until well mixed (about 2 – 3 minutes.)
4. Add flour mixture to butter mix and beat until resembles a coarse meal.
5. Pat the dough together into a ball until smooth. Divide in half.
6. For each half, roll out into a 8-inch circle on parchment paper.
7. Score the edges with a fork as well as lines to divide into 8 pieces (like a pizza.)
8. For each “slice”, adorn with a small sprig of rosemary and thyme. Sprinkle each circle with a dash of granulated sugar.
9. Bake for 20 minutes or until edges are just lightly browned.
10. Cool on rack for 5 minutes then cut each circle into 8 pieces.