Delicate, buttery shortbread infused with Sari Safran saffron. A simple, elegant biscuit with a golden hue and a subtle floral note — perfect with tea or as a small edible gift.
Delicate, buttery shortbread infused with Sari Safran saffron. A simple, elegant biscuit with a golden hue and a subtle floral note — perfect with tea or as a small edible gift.
Soak the ground saffron in 2 tablespoons of warm water and set aside for 20 minutes.
Beat the butter with the sugar until light and fluffy.
Add the vanilla sugar, saffron water and egg. Mix until combined.
Gradually add the flour a little at a time, mixing until you have a smooth dough.
Leave the dough to rest at room temperature for one hour.
Shape the dough into a sausage about 2 cm in diameter.
Wrap in cling film and refrigerate until the dough hardens.
Slice into rounds and place on a lined baking tray. Sprinkle lightly with sugar.
Bake at 160°C for 8 minutes until just set. Do not overbake.
Once cooled, dust with icing sugar. Optionally place a few saffron threads on top for decoration.
“A short ingredient list leaves nowhere to hide. Saffron shortbread only works if the saffron is right.”
Sari Safran saffron is grown and hand harvested in Armenia, directly sourced and fully traceable. Between 170 and 190 threads per 0.5g. Deep red, potent, and consistent across every batch.
