Ever since I made green tea cookies last month, my mind has been swimming with the possibilities of other types of cookies I might make using my favorite kinds of tea. Since one of my favorites in the herbal tea department is hibiscus tea, I took some of the organic dried hibiscus flowers I sometimes use in my jams and began experimenting. I eventually decided that rather than attempting to grind the flowers into a fine powder like the matcha powder used in the green tea cookies, I would instead opt to steep the hibiscus flowers as I would tea and then use the hibiscus water in the recipe. The resulting dough wasn’t as deep pink as I was hoping it would be, though next time I may try adding more flowers before steeping – but the taste was fantastic! These cookies are slightly sweet with a tanginess from the hibiscus flowers, and the glaze really took them over the top. I highly recommend serving them with your favorite cup of tea. Enjoy!
- 3 Tbsp dried hibiscus flowers
- 1/2 cup boiling water
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 3 egg yolks
- 1/4 tsp vanilla extract
- 1/2 tsp salt
- 2 3/4 cups flour
- 1 1/2 cups powdered sugar
- 1 Tbsp hibiscus water
- 1-2 Tbsp water
Place the dried hibiscus flowers in a tea strainer or loose leaf tea bag. Pour the boiling water over the flowers. Let steep for 15-20 minutes, and then remove the strainer/bag.
In a large bowl or the bowl of your stand mixer, beat the butter until pale yellow. Gradually add in the powdered sugar. Beat in the egg yolks one at a time, and then add in the vanilla extract and hibiscus water, reserving one tablespoon for the glaze. In a medium bowl, whisk together the flour and salt. Gradually add the flour mixture to the hibiscus mixture half at a time until combined and the dough comes together. Form the dough into a ball using your hands, and then press slightly to form the ball into a disc. Wrap in plastic wrap and chill 30 minutes to an hour.
To make the glaze, combine all the glaze ingredients in a small bowl and whisk until combined. If too thick, add a little water, and if too thin, add a little powdered sugar. When ready to bake the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. On a floured surface, roll the dough out to about 1/2″ thickness. Cut out cookies using your favourite cookie cutter. Place the cookies on the parchment-lined sheet and bake 12-14 minutes or just until beginning to brown. Cool on a wire rack before glazing.
Makes about 2 1/2 dozen cookies, depending on the size of the cookie cutter that you use.