Tuesdays with Dorie DC: Rose-Hibiscus Shortbread Fans

February 21, 2017 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 10 Comments
Tags: baking, cookies, shortbread

Homemade shortbread is quite a treat, and these Rose-Hibiscus Shortbread Fans are an interesting take on the norm. They have a delicious, buttery Scottish shortbread base, they’re lightly perfumed, and they’re perfect for a tea party. I crushed up some dried hibiscus leaves that I have left in the cupboard from another Dorie Recipe and managed to track down her favorite rose extract. I loved the delicate floral taste and crisp, sandy texture of these cookies. I made a half-recipe in a six-inch cake pan, so my “fans” weren’t as long and slim as they would have been in a larger pan. With a little glaze and pink sugar on top, I don’t think anyone noticed but me.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

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Delicious 🙂

Comment by chefkreso— February 21, 2017 #

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I love that you minified this one! So cute! I couldn’t taste the flavours in this one but it was still delish!

Comment by Mardi (eat. live. travel. write.)— February 21, 2017 #

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- I definitely noticed the rose more than the hibiscus (and i will admit that I never measure extracts at home…so maybe I was a little heavier with my freehanding than the recipe!).
  
  Comment by steph (whisk/spoon)— February 21, 2017 #
  
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yummy! Looks amazing!

Comment by ghetran— February 21, 2017 #

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Yours came out great!! Mine are not so pretty but still taste good

Comment by forkandcrumb— February 21, 2017 #

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Nice blend of flavors, and I love that icing on top 🙂

Comment by Jess— February 21, 2017 #

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I think your wedges of shortbread look just as pretty as the longer, thinner version! I could taste both flavours (and lemongrass, too, from my tea blend).

Comment by Teresa— February 22, 2017 #

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We loved these too. Look forward to her other shortbread recipes.

Comment by Diane Zwang— February 23, 2017 #

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So sweet-looking, and I love the unexpected tang of hibiscus in baked treats.

Comment by saffronandhoney— February 28, 2017 #

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I used Rose water and it was quite flavorful. But not so much the hibiscus. Yours are cute!

Comment by teaandscones— March 8, 2017 #

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