These light buttery biscuits are great if you have friends round and they keep well if not eaten the same day.
The Hibiscus tea gives the biscuits a nice speckled effect and the rose flavour adds to the scented flavours.
Steenbergs Hibiscus Tea and Rose Butter Biscuit Recipe
These light buttery biscuits are great if you have friends round and they keep well if not eaten the same...
Ingredients
| 200g | plain flour |
| 125g | butter |
| 120g | caster sugar |
| 1 tablespoon | Steenberg's Organic Hibiscus tea ground |
| 1 tablespoon | Steenbergs organic rosewater |
| your favourite Steenbergs organic flavoured sugar to top after cooking |
Method
- Soften the butter
- In a bowl add the flour, caster sugar, ground Steenbergs organic Hibiscus tea and rosewater
- Rub together till it resembles fine breadcrumbs
- Using your hands bring the mixture together until a ball is formed
- Lightly flour a work surface and roll out the biscuit mixture to about an inch thick
- Cut out shapes of your choice
- Put the biscuits onto a lined baking tray and bake in the oven
- 180’c for about 15-20 minutes depending on your oven
- The biscuits should be lightly golden brown
- Sprinkle evenly with one of Steenbergs flavoured sugars while the biscuits are still hot
- Cool on a wire cooling rack and serve with Hibiscus tea amongst friends
Shop for ingredients
You may also enjoy
Chewy Lemon Biscuits Recipe
Delicious zesty biscuits, with a yummy chewiness from the lemon extract
Rosewater Flake Cake Recipe
"I have such fond memories with this cake. My childhood cake. Whenever we visited our aunties house this cake would...