In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until evenly combined.

In a separate bowl, cream together ½ cup of softened butter and ½ cup of honey using an electric mixer until light and fluffy, about 3 minutes.

Gradually add the dry ingredients to the wet mixture, followed by 2 tablespoons of hibiscus powder, stirring until a dough forms.

Scoop out tablespoon-sized portions and roll them into balls. Place on a parchment-lined baking sheet, flattening slightly.

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Remove the baking sheet from the refrigerator and place it in the oven.

Bake the cookies for approximately 10-12 minutes, or until edges are lightly golden.

Transfer the cookies to a wire rack to cool completely, about 15 minutes.

Prepare icing by whisking icing sugar and a bit of water until smooth.

Drizzle the icing over the cookies and decorate with viola flowers.