10 - 12


  1. Lay a rectangular piece of baking paper on a flat work surface. Scatter the middle with half of the edible flowers and prepared  
  2. In a large bowl mix softened butter and salt with remaining flowers and herbs until well combined. 
  3. Use a spatula to smear the butter onto the prepared baking paper then carefully roll it up until you have a cylindrical herb butter roulade. Pop in the fridge to solidify. 
  4. Serve with your favourite bread or on warm potatoes and enjoy! 


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