An afternoon tea break calls for an afternoon snack. These shortbread cookies, with their slight crunch and subtle flavor, are a great accompaniment to a perfectly brewed cup of tea.
2 sticks (1 cup) unsalted butter, softened
½ cup powdered sugar
¼ cup brown sugar
1 ½ cups all-purpose flour
½ cup rice flour
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons dried ground hibiscus leaves
Heat oven to 350 degrees. Beat butter and sugars. Mix in flours, salt, vanilla extract, and hibiscus. Roll dough into a log and slice. Bake 8-10 minutes.