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Vanilla Shortbread Cookies with Hibiscus and Pitaya Royal Icing

How cute and dainty are these Vanilla Shortbread Cookies with Hibiscus and Pitaya Royal Icing! Perfect for pairing with a cup of your favorite tea!

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!


Recipe makes 12-15 cookies
1 cup all-purpose flour
100g dairy-free butter
¼ cup sifted powdered sugar
1 tsp vanilla bean extract
¼ tsp sea salt (or Suncore Foods® Rose Salt)

Royal icing
4 tbsp aquafaba
½ tsp cream of tartar
¼ tsp sea salt (or Suncore Foods® Rose Salt)
1-2 tsp freshly squeezed lemon juice
3 ½ to 4 cups sifted powdered sugar
½ tbsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder
½ tbsp Suncore Foods® Pink Pitaya Supercolor Powder


1. In a stand mixer, cream the butter, vanilla, and powdered sugar together. Add in flour, salt and mix into a dough. Cover dough with plastic wrap and chill in the fridge for 15 minutes.

2. Preheat oven to 170c. Prepare a baking tray with parchment paper. Lightly flour work surface and rolling pin.

3. Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter. 12-15 minutes until golden brown at the edges. Allow cookies to cool completely before decorating.

4. In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Beat in supercolor powder and beat until thickened. Thin the icing with lemon juice to the desired consistency.

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