In a large bowl, cream the sugar and butter together with an electric mixer until creamy and smooth.
¾ cup butter, ½ cup sugar
Slowly add the flour, about ¼ cup (37 grams) at a time, mixing until just combined between each addition (you may want to use your hands to help it come together at the end).
2 cups plain flour or pastry flour
Flatten it into a disk. Wrap it with cling film (or a reusable alternative such as bees wax wraps) and chill it in the fridge for at least one hour.
After the dough has chilled, roll it out on a lightly floured surface to about ¼-inch (½-cm) thick. Cut the dough into desired shapes (we used a 2-½ inch (6-½ cm) round cookie cutter).
Garnish each cookie with edible flowers and/or herbs. When all of the cookie tops are decorated, lightly roll the rolling pin over the dough to make sure all the flowers have adhered to the cookies.
Return the cookies to the refrigerator and chill for another 30 minutes.
To bake, preheat the oven to 350ºF (180ºC).
Bake the cookies on a parchment lined baking sheet for 8-10 minutes, depending on or until lightly golden around the edges.
Cool cookies on the sheet for 10 minutes before moving to a wire rack to cool completely.