10 - 12
- Lay a rectangular piece of baking paper on a flat work surface. Scatter the middle with half of the edible flowers and prepared
- In a large bowl mix softened butter and salt with remaining flowers and herbs until well combined.
- 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.
- Serve with your favourite bread or on warm potatoes and enjoy!