Lemon Hibiscus cookie
Ingredients
- 126 g All purpose flour
- 1/2 tsp Baking powder
- 60 g Salted butter
- 60 g Castor sugar
- 4 tbsp Almond flour
- 2 tbsp Strong Hibiscus tea
- 3 tbsp Dried hibiscus flower
- 2 tsp Lemonzest
Directions
Sift Apf and baking powder thrice.
Mix the sifted flour, hibiscus flowers and lemon zest in a food processor.
Cream butter and sugar using a hand mixer.
Mix the butter and flour. Add 4 tbsp of almond flour.
Add two tbsp of hibiscus tea. Add a drop of pink colour (optional)
Cover it with cling film and refrigerate for 1 hr or freeze it for 30 minutes. Chill the baking tin as well.
Now , pre heat the oven at 150 degrees C with top and bottom rods on.
Line a tin with parchment sheet or aluminium foil.
Take 1 tsp of dough.
Shape it into a ball.
Refrigerate for 15 mins.
Bake at 150 degrees C with top and bottom rods on.
Bake for 18-20 mins.
Now take the cookies out and place them on a wire rack .Let it cool
Method to make hibiscus tea..
Boil 3-4 tbsp of dried hibiscus flowers in 4-5 tbsp of water for 5 minutes on low flame. Turn off the heat . Allow it to cool well for 20 minutes and then strain it.
