My hibiscus tea also contains organic peel, cinnamon, cranberries, lemon verbena, and rosehips with natural organic flavour. I decided to leave out the rose extract or rose water called for in the recipe. It seemed like there would be a lot happening flavour wise just with the tea.
I didn't have rice flour on hand and made the All-Purpose Shortbread variation with all-purpose white flour.
The recipe has a short ingredient list and was easy to put together. I wondered as I patted the dough into the round cake pan, pricked it and crimped it as instructed, if it would break after baking. I baked the shortbread for 23 minutes and followed the cutting and pan removal directions exactly as written. I'm happy to say nothing crumbled and we ended up with 16 slim wedges of delicately flavoured shortbread.
I loved the simplicity of this recipe too! Delicate flavour, huh? I couldn't taste any of the flavours (but it was deliciously buttery!).
ReplyDeleteYour shortbread look lovely - weren't they delish!
ReplyDeleteThe docking of the shortbread before baking is such a good trick for cutting it, isn't it? I had no problem slicing mine, either. Your tea sounds like it would have been delicious in shortbread!
ReplyDeleteWe loved this recipe too.
ReplyDeleteThese were really easy weren't they. And so good. I am so glad I had dried hibiscus on hand.
ReplyDelete