Blog at WordPress.com.
Entries and comments feeds.
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.
RSS feed for comments on this post. TrackBack URI
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Blog at WordPress.com.
Entries and comments feeds.
Delicious 🙂
Comment by chefkreso— February 21, 2017 #
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 #
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 #
yummy! Looks amazing!
Comment by ghetran— February 21, 2017 #
Yours came out great!! Mine are not so pretty but still taste good
Comment by forkandcrumb— February 21, 2017 #
Nice blend of flavors, and I love that icing on top 🙂
Comment by Jess— February 21, 2017 #
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 #
We loved these too. Look forward to her other shortbread recipes.
Comment by Diane Zwang— February 23, 2017 #
So sweet-looking, and I love the unexpected tang of hibiscus in baked treats.
Comment by saffronandhoney— February 28, 2017 #
I used Rose water and it was quite flavorful. But not so much the hibiscus. Yours are cute!
Comment by teaandscones— March 8, 2017 #