Honey and Chamomile Salted Butter Cookies

Directions

1. In a stand mixer with the paddle attachment or by hand with a sturdy spatula, beat the butter (and salt if using unsalted butter) for 30 seconds until soft and creamy.
2. Add the sugar, honey and chamomile, and beat for 2 minutes on medium-low speed. Add the egg yolk and beat another minute. Remember to scrape the sides and bottom of the bowl every now and then so everything is fully incorporated. Add the flour and baking powder and beat until getting a smooth ball of dough. Do not overmix.
3. Transfer to an airtight box and put it in the fridge to rest for an hour.
4. Dust a work surface with a little amount of flour and place the refrigerated pastry on it.
5. Roll the pastry with a rolling pin to a thickness of about 0,5cm, then cut small circles with a cookie cutter or a glass.
6. Transfer the cut circles to a baking tray lined with a silicone mat or baking paper. Repeat with the remaining pastry.
7. Put the trays with the cookies in the freezer for 20 minutes.
8. Meanwhile, preheat the oven to 180°C.
9. Warm up some honey in a small saucepan to get it to a liquid consistency, and add a teaspoon of water to it.
10. Take the trays out of the freezer, and brush the cookies with the liquid honey using a pastry brush.
11. Bake the cookies for 8 minutes, until they are golden. remove from the oven and let the cookies cool on a wire rack.