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; 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. 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. 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 Flowers and Roses, along with a selection of other organic herbal teas are available from www.NewZealandHerbalBrew.co.nz.