Hibiscus & Rose Cookies
Ingredients
- ¾ cup butter, softened but not melted
- 3 T coconut sugar
- 1 cup ground almonds (skins can be left on)
- 1 cup flour
- 1 t baking powder
- 1 egg
- 1 t vanilla
- ¼ t sea salt
- 2 T Dried Hibiscus flowers (Hibiscus sabdariffa) powdered (use a mortar and pestle or blender)
- 2 T Dried Rose petals powdered
- Extras: Caster sugar to roll cookies in and raspberry jam to stick the cookies together
Method
- Preheat oven to 170C and line a baking tray with parchment.
- Add all of the ingredients together in a bowl and mix until well combined.
- Roll into balls, then roll in caster sugar.
- Place on to the tray and flatten to about 1cm in thickness and bake for approximately 12-15 minutes.
- Remove from the oven and using a fish slice remove each cookie off the tray and place onto a baking rack.
- Place the rack on the oven tray and back into the turned off oven for a further 5 minutes to help crispy the cookies, then remove from oven and allow to cool completely.
- When cool, spoon some raspberry jam onto one cookie, then sandwich together with another cookie.
- Enjoy with a lovely hot cup, or cold glass, of Hibiscus tea. Dried Hibiscus
