Ingredients

The following ingredients have 30 Servings
  • 2 cups all-purpose flour
  • ¾ cup black sesame flour (*)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • ½ cup coconut oil (*)
  • ⅓ cup granulated sugar
  • ⅓ cup powdered sugar, sifted
  • 3 large egg yolks
  • 1 Tablespoon dried hibiscus flowers
  • ½ cup hot water
  • 1 ½ cup powdered sugar, sifted

Instruction

  • Whisk together flour, black sesame flour, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and coconut oil. Once smooth, add sugar and powdered sugar. 
  • Add dry mixture and mix on slow speed. Add egg yolks one at a time and mix until dough comes together. 
  • Scoop dough out of a bowl, divide into two equal parts and flatten gently into two rectangles. Wrap in plastic wrap and let chill in the fridge for 30 minutes (up to overnight).
  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • Remove shortbread dough from the fridge. If dough is too cold, allow to warm up slightly until dough is pliable. Roll out dough to a thickness of about ½-inch. If dough is too cold and starts to crumble while you roll, simply warm up the dough with your hands and press it into a ball. Once dough is pliable, re-roll. Use a lightly floured fluted 2-inch round cookie cutter to stamp out cookies. Ball up any scraps and re-roll as necessary.
  • Place cookies on prepared baking sheet at least 1-inch in apart. Bake for 15-17 minutes. Allow to cool in pan for 3 minutes before transferring to a wire rack to cool to room temperature.
  • Hibiscus Glaze: Bring water to a boil. Add dried hibiscus flowers. Allow to steep for 5-8 minutes until tea is super dark red. Place sifted powdered sugar in a medium bowl. Add 3 Tbsp of hibiscus tea to powdered sugar. Stir until mixture is smooth. Dip cookies into hibiscus glaze or drizzle glaze over cookies and top with black sesame seeds.