Nothing beats the taste of freshly baked cookies - especially when they're topped with hibiscus buttercream. Classic comfort food with a superfood twist. Enjoy these with a cup of our Super-Teas for the perfect afternoon or evening treat!
Ingredients
For the cookies:
- 2 cups flour
- 2-4 tbsp cold water
- 200g vegan butter, cold
- 100g sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the buttercream icing:
- 2 tsp Aduna Hibiscus Powder
- 100g soft vegan butter
- 50g icing sugar
- 50ml plant-based milk
Method
- Place all cookie dough ingredients except water in a food processor and pulse until it resembles crumbs.
- Add water one tablespoon at a time, pulsing between additions, until the dough sticks together. If too dry, add a little more water. Once it is the right consistency, shape the dough into a disk.
- Preheat the oven to 180°C (160°C fan/gas mark 4).
- Between two pieces of parchment paper, roll the dough to 3-4mm thickness.
- Cut into shapes using cookie cutters and place on a lined baking tray.
- Bake for 12-15 minutes or until golden brown at the edges.
- Leave to cool on the tray for 5 minutes, then transfer to a cooling rack.
- While the cookies are baking, use a stand mixer on high speed to beat the butter with icing sugar until fluffy (about 7-10 minutes).
- Add the milk and hibiscus powder and mix until well incorporated.
- Once cookies are completely cooled, spread the icing on each cookie.
Enjoy!
