If you enjoyed my Poppyseed Shortbread With Orange-Infused Vodka, you will most definitely enjoy these beauties.
This is a variation on that recipe; hibiscus tea adds a florally, fun flavor. I buy organic tea (because of Food Babe's scathing post) and my favorite right now is Target's Simply Balanced Organic Tropical Hibiscus Tea. If you download their Cartwheel app, it's often on sale :-)
It makes the best iced tea too!
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
2 hibiscus tea bags, snipped open
2 tsp. baking powder
1⁄2 tsp. sea salt
Zest of one orange
1⁄4 c. plum-infused gin, or other fruity infused liquor (learn more about infusing your own liquor!)
2 tsp. vanilla extract
1⁄2 c. coconut oil, softened
1⁄2 c. organic non-hydrogenated vegetable shortening, like Spectrum (sustainably sourced)
1 c. coconut sugar
1 T. flaxseed, ground
3 T. orange juice
poppyseeds, for topping
For the shortbread dough:
Preheat the oven to 375°. Line a cookie sheet with parchment paper or a silpat mat.
Mix the flaxseed and tablespoons of orange juice in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a small bowl, combine the flour, loose tea, baking powder, salt, and orange zest. Set aside.
In a large mixing bowl, cream the sugar, coconut oil, shortening, and vanilla. Add the booze and flax/orange juice mixture. Slowly add the dry ingredients to the mixing bowl.
Wrap the dough in plastic and refrigerate for 30 minutes.
Using a cookie scoop, scoop the dough and dip each dough ball into some poppyseeds. Arrange them on the prepared cookie sheet. Bake them for 10-11 minutes.
These cookies should be chewy and just slightly sweet. They will go perfect with your after-dinner cup of tea!