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!
- 1/4 cup dehydrated strawberries
- 1/4 cup dried hibiscus flowers (flor de jamaica)
- 1 1/2 cups all-purpose flour
- 2 sticks (8 ounces) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- Grind strawberries and hibiscus flower separately in a spice grinder until they are a fine powder. You may have to do this in batches depending on the size of your grinder.
- Whisk ground strawberries and hibiscus flowers with the flour until evenly mixed; set aside.
- In a medium bowl, with the back of a large spoon or with an electric mixer, beat butter with sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Add flour mixture and mix just until incorporated.
- Turn off the mixer, scrape down the bowl, form dough into a ball, and, if necessary, knead it with your hands a few times until smooth. Form into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours or overnight.
- Heat the oven to 350°F and arrange the racks in the lower and upper third. Use a sharp knife to cut the cold dough log into 1/4-inch-thick slices. Place cookies at least 1 1/2 inches apart on ungreased baking sheets.
- Bake cookies until light golden brown at the edges, about 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking. Remove from the oven and let cookies firm up on the pans for about 1 minute, then transfer them to a rack and let cool completely.
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