Add the flour and butter to a large mixing bowl. Use your hands to combine, until the mixture resembles breadcrumbs.

Add the grated Parmesan and kosher salt, and use your hands to incorporate.

Work in the rosemary and thyme, and continue kneading gently until a crumbly dough forms.

Divide into two portions. Flatten each portion into a disc, wrap in clingfilm/plastic wrap, and chill, at least one hour.

Preheat oven to 180° C / 350° F. Line a half-sheet rimmed baking tray with parchment. Allow dough to come up to room temperature for 5-10 minutes, or until just soft enough to roll.

On a silicone rolling mat, roll chilled dough to about 6 millimeters / 1/4-inch thickness. Press sprigs of fresh thyme and rosemary into the top of the dough.

Use a 2-inch round metal cutter to cut the shortbread into discs. Re-roll scraps and cut remaining discs.

Arrange on prepared tray.

Place tray in the freezer and freeze for 10 minutes (or refrigerate for 30 minutes if your tray doesn’t fit in the freezer.) Alternatively, you can freeze the discs stacked between squares of parchment.

Bake in preheated oven until shortbread is just lightly golden around the edges, about 10-12 minutes.

With a flat spatula, transfer rosemary shortbread cookies to a wire rack to cool completely.

Store savory shortbread in an airtight container at room temperature for up to five days.