In a large mixing bowl or the bowl of a stand mixer, whip the butter and granulated sugar on high speed until smooth and creamy.

Add the all purpose flour and fine sea salt and mix on low speed until the mixture resembles coarse breadcrumbs.

Use your hands to work knead in the edible dried flowers. Continue kneading gently until a loose, crumbly dough forms.

Tip contents of bowl out onto the countertop and use your hands to finish bringing the dough together. Dough will feel crumbly and dry.

Shape dough into a log, approximately 7-8 inches long and about 11 /2 inches in diameter.

Roll the log in Demerara sugar, pressing down gently so the sugar adheres to the dough.

Wrap log in clingfilm/plastic wrap and refrigerate until firm, at least 30 minutes, or overnight.

Preheat oven to 375° F / 190° C. Line a half sheet rimmed baking sheet with parchment or a silicone baking mat.

Unwrap the log. With a sharp chef’s knife, trim both ends. Then, using a sharp downward motion, slice log into 1/2-inch thick slices.

Arrange slices on prepared baking tray. Sprinkle with additional dried flowers, using your fingertips to gently press the petals into the dough.

Freeze tray for 10 minutes. (If your tray doesn’t fit in the freezer, you can refrigerate it for 30 minutes instead.)

Bake in preheated oven for 15 minutes, or until just lightly golden brown around the edges.

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

Store leftover cookies in an airtight container at room temperature for up to 5 days.