Place dried hibiscus flowers in a bowl with cold water for 10 minutes.

Lift out your hibiscus flowers and then use a knife to remove any remaining bits of the stem from each flower and discard those pieces. Crush your dried flowers using a food processor.

Add the softened butter, sugar, baking soda, and vanilla extract; mix until combined thoroughly.

Add egg yolk, three tablespoons of hibiscus flower powder, and salt to the mixture. Mix until well combined. Scrape the bowl as needed.

Now slowly add the flour. Combine until the dough starts to form.

Remove the cookie dough from the bowl and form a disk shape.

Wrap plastic wrap around the dough and refrigerate for 30 minutes.

Preheat the oven to 350F and line a baking sheet with parchment paper.

Once the dough is cooled down, drop the cookies onto the prepared baking sheet.

Bake the hibiscus cookie for 8-10 minutes or until golden brown on top but still soft inside.

Glaze and decorate with hibiscus flower powder and orange zest.