Hibiscus Shortbread Cookies Main

Hibiscus Shortbread Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Inactive Time 30 minutes


For Cookies

  • 1/2 cup unsalted butter room temperature
  • 1/4 cup powdered coconut sugar (see note)
  • 2 cups blanched almond flour
  • 2 sachets Pique Hibiscus Beauty Elixir
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

For Coconut Raspberry Frosting

  • 1/4 cup coconut butter
  • 1/3 cup full fat coconut milk
  • 1 tbsp dragon fruit purée
  • 1 tbsp freeze-dried raspberries
  • 1 tbsp powdered coconut sugar
  • 2 tbsp dried hibiscus or rose petals


  • Preheat oven to 325ºF and line a medium baking sheet with parchment paper. Using a hand mixer on medium speed, cream together butter and powdered coconut sugar until thoroughly combined. Add almond flour, Pique Hibiscus Beauty Elixir, vanilla extract and sea salt to the bowl. Continue to mix until a dough forms. Transfer to refrigerator for 30 minutes to chill dough.
  • Roll dough out between 2 sheets of parchment paper to about 1/4 inch thick. Use a 2-inch heart-shaped cookie cutter to cut out 12-14 cookies and place onto a baking sheet. Bake for 12 minutes.
  • While cookies bake, add freeze-dried raspberries to a food processor or high-speed blender and blend until powdered. Heat coconut butter and coconut milk in a double boiler over medium heat until melted. Stir in freeze-dried raspberries, powdered coconut sugar, and dragon fruit purée until dissolved, creating a pink frosting.
  • Transfer cookies to a wire cooling rack and place rack onto a baking sheet. This will allow frosting to drip through. Spoon frosting onto cooking and sprinkle with dried flowers. Place in a cool, dry spot for 1 hour to set frosting. Store in a single layer in an airtight container.


Note: to make powdered coconut sugar, add coconut sugar to a food processor or high-speed blender and blend until powdered.