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flour Hibiscus Powder baking powder baking soda butter sugar salt egg fresh squeezed lemon juice lemon lemon sparkling sugar
Viewed: 37 - Published at: 9 years agoIngredients
- 1 1/2 cups All purpose flour
- 1 tablespoon Hibiscus Powder (Dried hibiscus flowers blitzed into a powder.))
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 cup Unsalted Butter (1 Stick), room temperature
- 3/4 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1 Large Egg
- 1 tablespoon Fresh Squeezed Lemon Juice (about 1/2 of a lemon)
- 1/4 Pure Lemon Extract or 1/8 tsp. Lemon Oil
- Finely Grated Zest of One Lemon
- Sparkling Sugar, for coating
Method
- In a small bowl, mix together the flour, hibiscus powder, baking powder, and baking soda; set aside. In large mixing bowl, use electric mixer to beat butter, sugar and salt until light and fluffy.
- Add egg, lemon juice, lemon zest and lemon extract; beat until well combined; remove beaters. Using heavy-duty wooden spoon, add flour mixture and mix until just combined (it will seem too dry, at first, but will be soft and sticky when combined.)
- Cover and refrigerate for at least 1 1/2 hours. When ready to bake, line 2 cookie sheets or sheet pans with parchment paper; preheat oven to 350*F.
- Working one at a time, form dough into 1" ball and roll into sparkling sugar. Place on lined baking sheet; press down lightly. Repeat with remaining dough, spacing cookies one inch apart.
- Bake at 350F for approximately 10 minutes for softer cookie to 12-13 minutes for crisper cookie. Cool on baking sheets on wire racks for a few minutes; serve or store in airtight container.
- The hibiscus powder is red, but the cookies will be a nice lavender color. You could roll them in the sparkling sugar and then use a cookie stamp.
