In saucepan, combine butter with sugar, dragonfruit juice, jasmine extract, and pink color until dissolved, then remove from heat, add AP flour, stir to combine and whisk until dissolved.

Spread mixture on Silpat with baking tray evenly in one layer, then bake at 170°C with fan on 2 for 8 minutes or until crisped and lightly brown, remove, cool to room temperature, then break into small pieces and reserve for service.