Hibiscus & Rose Cookies

Hibiscus & Rose Cookies
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  • 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


  1. Preheat oven to 170C and line a baking tray with parchment.
  2. Add all of the ingredients together in a bowl and mix until well combined.
  3.  Roll into balls, then roll in caster sugar.
  4. Place on to the tray and flatten to about 1cm in thickness and bake for approximately 12-15 minutes.
  5. Remove from the oven and using a fish slice remove each cookie off the tray and place onto a baking rack.
  6. 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.
  7. When cool, spoon some raspberry jam onto one cookie, then sandwich together with another cookie.
  8. Enjoy with a lovely hot cup, or cold glass, of Hibiscus tea. Dried Hibiscus

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