Byron Bay Cookie Company has collaborated with chef Christine Manfield to create a range of Rosella Lamington Cookies.
The bite-size treats combine crunchy coconut and rosella jelly in a cocoa base.
Manfield was asked to revisit an old classic and develop a cookie flavour that would showcase Australian ingredients.
Rosella is a native Australian flower, and a member of the hibiscus family which combines sweet and tart flavours.
The Rosella Lamington Cookies are the fourth treat created by the chef for Byron Bay Cookie Company, and the range is now handed out on selected domestic Qantas flights as well as in cafes and David Jones stores.
A 60g café cookie has an RRP of $3.50.
