Honey, Hibiscus & Viola Cookies Recipe
Delightfully delicate Honey, Hibiscus & Viola Cookies combine soft floral notes with naturally sweet ingredients, creating a uniquely beautiful and tasty treat perfect for tea time or special occasions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1/3 cup plant-based margarine
- 1/2 cup sugar (coconut sugar, date sugar, or raw cane sugar can be used)
- 2 tbsp raw honey (maple syrup as an alternative)
- 1 large egg
- 2.5 tbsp milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1.5 cups self-raising flour
- 1 pinch pink Himalayan salt
Icing
- 2-3 tbsp icing sugar
- Purple icing (store-bought or homemade by mixing butterfly pea flowers with a dash of citrus)
- 1 tbsp dried hibiscus flowers
- 2-3 tbsp boiling water
- Edible flowers of choice (e.g., violas)
- Approx. 1 cup sugar of choice (for dipping)
Instructions
- Prepare Hibiscus Icing: Place 1 tbsp dried hibiscus flowers into a small bowl and pour 2-3 tbsp boiling water over them. Let steep for several minutes until the water is deeply colored, then strain to remove flowers, reserving the liquid. Mix this hibiscus-infused water with 2-3 tbsp icing sugar to form a smooth purple icing.
- Mix Cookie Dough: In a mixing bowl, cream together the 1/3 cup plant-based margarine and 1/2 cup sugar until fluffy. Add 2 tbsp raw honey and beat until combined. Incorporate 1 large egg, 2.5 tbsp milk, and 1 tsp vanilla extract, mixing well after each addition.
- Add Dry Ingredients: Sift 1.5 cups self-raising flour together with 1 pinch salt and gradually fold into the wet mixture until a soft dough forms. Be careful not to overmix.
- Shape Cookies: Take small portions of dough and roll into balls, then roll each ball in the 1 cup sugar of choice until fully coated. Place coated dough balls on a lined baking tray, spacing them apart to allow spreading.
- Bake the Cookies: Bake cookies in a preheated oven at 350°F (175°C) for approximately 10-12 minutes or until edges are lightly golden and centers are set. Remove from oven and allow to cool on the tray for a few minutes before transferring to a wire rack.
- Decorate with Icing and Edible Flowers: Once cookies are cooled, individually spread the prepared hibiscus-purple icing on top. Garnish each cookie with edible flowers such as violas for an elegant floral finish.
Notes
- You can substitute honey with maple syrup for a vegan version.
- Use plant-based margarine and milk alternatives to keep the recipe vegan friendly.
- If you don't have self-raising flour, substitute with all-purpose flour plus 1.5 tsp baking powder.
- Ensure the edible flowers used are safe for consumption and pesticide-free.
- These cookies keep well in an airtight container for up to 5 days.
