To Make Cookies

1. Sieve all flours and sugar together in a large mixing bowl. Add Thyme and mix through.
2. Add cubed cold butter, rosewater and vanilla. Using your hands or a pastry cutter rub butter into flour until it becomes a soft dough ball. If it’s too wet you can add more rice flour (not cornflour). If it’s too dry add a tbs of water.
   ANOTHER OPTION – you can add all ingredients into a mix master with a paddle attachment and mix it together and create a ball
3. Cover and chill in the fridge for around 30 mins or until dough starts to become stiff. Pre-heat your oven to 155C / 311F. Line 2 large baking trays with baking paper.
4. Roll dough out on a bench floured with rice flour to 5mm or 1/2 cm thick and cut with cookie cutter. I used a 6cm sized cutter. If the dough is still too mushy, chill it in the fridge for another 20 mins.
5. Place cookies on the tray and bake for 25-27 minutes on the top rack of your oven. Check them at the 22 min mark. They will remain pale but go slightly brown on the bottom and around the edges. The tops should be firm. Remove from oven and allow to completely cool before icing.

To Make Lemon Buttercream

1. Using a hand mixer beat butter, icing sugar, lemon juice, lemon essence and vanilla together in a small mixing bowl, until completely smooth and creamy.
2. Ice a small amount on top of each cookie and sprinkle with crushed pistachios and any leftover Thyme leaves.