Glazed Hibiscus Shortbread Cookies

In a mixing bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of salt and 1 teaspoon of ground cinnamon until well combined.

Using an electric mixer on medium-high speed, mix 1 cup of room temperature butter with ½ cup of granulated sugar until combined into a creamy, light and fluffy mixture. Scrape down any excess from the sides to incorporate into the mix.

Stir in 1 teaspoon of vanilla extract and combine into a creamy mixture.

With the electric mixer on low speed, slowly add the dry ingredients to the bowl and mix until just combined, without overmixing.

Gently fold in ½ cup of hibiscus flowers until completely incorporated into the dough.

Roll dough out onto a lightly floured surface, gently pat into a disk-shape and then flatten on top. Use a sharp knife and cut into 2 equal pieces.

Transfer the pieces of dough onto 2 separate pieces of baking parchment paper and one-by-one, roll each piece into a smooth log-shape about 1-1½-inches in diameter. Wrap each log, lengthwise with the baking parchment paper and twist the ends to lock, ensuring the “sausage” is compressed and smooth. Stuff each log through a paper towel roll to help keep shape while chilling.

Refrigerate for about 1-2 hours or overnight, to chill.

Preheat the oven to 325 °F. Line a baking sheet with baking parchment paper.

Once chilled, transfer the dough logs to a cutting board and use a sharp knife to cut the log into about ¼ to ½ -inch thick cookie slices. Evenly place on a baking sheet, with enough space between each cookie.

Bake in the preheated oven for about 16-18 minutes, rotating the baking sheets halfway through, for an even bake until golden on the outside and firm in the center.

Set aside on a wire rack, to cool.

In a cup, pour some boiling water over 2 tablespoons of loose hibiscus tea leaves and brew until very concentrated. Once cooled, sieve through a mesh sieve.

Sift 1½ cups of powdered sugar into a mixing bowl and slowly add the cooled and brewed tea, 1 teaspoon at a time, continuously whisking until smooth. Add more sugar or tea as needed for a pourable yet thick glaze.

Decorate the cooled cookies by drizzling the prepared glaze, evenly, over the top of the cookies or dip them, halfway into the glaze, at an angle. Allow glaze to set for about 30 minutes until hardened into a soft, eggshell texture.

Once cooled and set, serve and enjoy your sweet treat!