Hibiscus-Vanilla Bean Shortbread

These hibiscus–flecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. They keep beautifully up to two weeks, but are also great hot from the oven with tea. Hibiscus-Vanilla Bean Shortbread

Hibiscus-Vanilla Bean Shortbread

By: Greg Henry

Print This Recipe Yield 42Source Adapted from Peels Restaurant & Bakery NYCPublished February 1, 2012

Dried hibiscus can be found in some Latin and Asian specialty markets. Dried rose petals (or hibiscus) from your own garden could be substituted.

Ingredients

1 cup unsalted butter at room temperature 
½ cup plus 2 tablespoons sugar
½ teaspoon kosher salt
2 tablespoon dried hibiscus petals
½ teaspoon vanilla extract
¼ vanilla bean, scraped 
2 cup cups all-purpose flour
¼ cup raw demerara sugar (if choosing the log option)
1 egg white mixed with one tablespoon water for wash (optional)

Directions

In a stand mixer fitted with paddle attachment, cream the butter until smooth. Add the sugar and salt and cream a bit further, just until combined.

Using a mortar and pestle, grind the dried hibiscus into a rough, not too uniform powder. Mix it in to the butter mixture followed by, vanilla extract, and vanilla bean seeds, each seperately. At a low speed, mix in the flour until the dough is uniform. It will be quite crumbly. Wrap the dough as a flat disc and refrigerate for at least 2 hours.

Roll the dough to ½ inch thick between two pieces of parchment. Move to a large, flat tray. Alternatively, roll the dough into a 1 ½ to 2‑inch log and roll the log in demerara sugar, wrap the log in plastic wrap. Freeze the rolled out dough on the tray or wrapped log for at least 30 minutes.

Preheat the oven to 325ºF.

Remove the dough from the freezer and peel off the top layer of parchment. Cut into desired shapes using cookie 1 to 2‑inch cutters such (stars for the Holidays, hearts for Valentines day etc). Or slice the demerara crusted log into ½‑inch slices. While still frozen, space the cookies on parchment-lined baking sheets, leaving about ½ an inch of space between cookies. Lightly brush the cookies with the well-mixed egg wash for a shiny look, optional.

Bake the cookies for 15 minutes. Rotate the baking sheets and bake the cookies for an additional 8 to 12 minutes, until evenly golden brown.

10 Responses

angela@spinachtiger 10 /9/2012 @ 1:24 pm

I hate trying to come up with subject for posts, because I’m not clever. But I love knowing the difference between flatbread and pizza. All the right ingredients here to make me happy. Provolone is my new favorite cheese for every day.

Chris 10 /8/2012 @ 6:18 pm

I love grilled pizzas and flatbreads and this looks fab, Greg! We normally precook our pizza dough too, but only for 2–3 minutes, so it’s not fully cooked.

Erica 10 /8/2012 @ 2:04 pm

Wow! I am a huge flat bread fan!! Wha delicious combination of flavors!I would love the whole thing,Greg!!!!!!

Oui, Chef 10 /8/2012 @ 12:03 pm

Oohhh.…this looks seriously good. Wishing I had a few slices with a crisp glass of wine right NOW!

Velva 10 /6/2012 @ 7:45 pm

Love, love flatbreads. Elegant flatbreads like this one is perfect with a good glass of wine. Thanks for sharing.

Velva

jenn 10 /6/2012 @ 2:15 pm

this is bookmarked, i’m totally loving the combination of flavors here!

Joanne 10 /6/2012 @ 8:27 am

Flatbreads somehow always seem more fun to eat to me than pizza. I’m not sure why…guess I’m an old soul. 😛 This three P flatbread sounds delicious! You can’t go wrong with that pairing of ingredients.

Brian @ A Thought For Food 10 /6/2012 @ 5:07 am

HAHAHAHA! I love that! The 3Ps!

I might have to ignore the fact there’s meat on here and at least try a bite. Ok… at least a slice. Maybe two.

Danguole 10 /5/2012 @ 11:04 pm

This could be a delicious exercise in alliteration. Apples, asiago and almonds next?

Susan 10 /5/2012 @ 7:12 pm

Um, yes, please. That flatbread looks so good!