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SAFFRON SHORTBREAD BISCUITS
Approx. 50 pcs.
6 mg Sari Saffron ground in a mortar
250 g Flour
75 g Butter
75 g Sugar
1 Egg
5 g Vanilla sugar
1 tsp Icing sugar
1
Soak the saffron powder in warm water and set aside for 20 minutes.
2
Beat the butter with the sugar until fluffy.
3
Add the vanilla sugar, saffron, and egg.
4
Add the flour a little at a time.
5
Leave the dough to rest for an hour at room temperature.
6
Shape the dough into a sausage with a diameter of about 2 cm.
7
Leave to chill in the fridge until the dough hardens.
8
Cut into rounds and sprinkle with sugar.
9
Bake in the oven at 160°C for 8 minutes.
10
Once cooled, sprinkle with a bit of icing sugar for decoration, and optionally add a few saffron threads.
Ingredients
Approx. 50 pcs.
6 mg Sari Saffron ground in a mortar
250 g Flour
75 g Butter
75 g Sugar
1 Egg
5 g Vanilla sugar
1 tsp Icing sugar
Directions
1
Soak the saffron powder in warm water and set aside for 20 minutes.
2
Beat the butter with the sugar until fluffy.
3
Add the vanilla sugar, saffron, and egg.
4
Add the flour a little at a time.
5
Leave the dough to rest for an hour at room temperature.
6
Shape the dough into a sausage with a diameter of about 2 cm.
7
Leave to chill in the fridge until the dough hardens.
8
Cut into rounds and sprinkle with sugar.
9
Bake in the oven at 160°C for 8 minutes.
10
Once cooled, sprinkle with a bit of icing sugar for decoration, and optionally add a few saffron threads.
Notes
