Tuesday, February 7, 2017

TWD DC Rose-Hibiscus Shortbread Flans

For these, I used dried hibiscus flowers that I had lying around from another Dorie adventure. I used rose syrup instead of extract for the same reason. I was a little concerned about these being too flowery, but I was pleasantly surprised. The hibiscus actually has a tangy taste that balances well. The shortbread is perfect.