To all you food-thinkers out there: what flavor combinations have you had on the brain recently?
For months now, I have thought constantly about the pairing of strawberries and hibiscus, or jamaica in Spanish. I played around with it in a arroz con leche I made for a dinner party back in March but I overcooked the rice and haven’t revisited it since, wha-wha.
I think we are all very familiar with my hibiscus obsession so when it came to find a cookie companion for the Almond Poppy Seed Ice Cream however I came back to this pair once more and found a delightful match in these buttery Strawberry Hibiscus Cookies.
I used dehydrated strawberries and dried hibiscus flowers and ground them into a fine powder. This is how you get the most bang for your flavor buck. It not only infuses the cookies through and through with a tart, floral essence but exudes the most mystical purple color.
I have a coffee grinder that I dedicate for grinding spices and things and never coffee. This is what I used to grind up the strawberries and hibiscus. The best way I’ve found to clean the grinder after every use is to grind up raw rice afterwards. The rice collects all the stray bits from the grinder and the all you have to do is knock it out into the garbage.
Use these cookies to make dainty ice cream sandwiches or fancy baby shower treats. You know spring is filled to the gills with celebrations so make these cookies your go-to party trick for the next few months. Happy Baking!
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