Astypalaian Yellow Saffron Biscuits Recipes

IRANIAN YELLOW RICE WITH SAFFRON

Steps:

• For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
• Meanwhile, rinse the rice a few times until the water runs clean.
• Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
• When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.

ASTYPALAIAN YELLOW (SAFFRON) BISCUITS

Steps:

• In a saucepan, warm the milk with the saffron. Simmer until the milk takes on the vivid yellow of the saffron.
• In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk. Measure the saffron milk (it should be 1 1/2 cups) and add it to the bowl and beat well, also adding 1 to 2 cups of flour.
• In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder. Make a well in the center and pour in the yeast and saffron mixtures. Start drawing flour to the center and then knead to obtain a smooth dough. If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk. Let dough rest for 1 hour.
• Preheat oven to 400°F.
• Take pieces of the dough and roll to make 1/2-inch-thick cords. Cut 8-inch-long pieces of the cord and stick the 2 ends of each piece together, forming small (about 2 1/2 inches in diameter) crowns.
• Place in oiled pans, leaving room to expand on all sides. Place in the oven and bake for about 25 minutes. Remove from the oven and let cool, then arrange on the oven racks. Adjust the oven to 175°F and bake again for 4 to 5 hours, or until completely dry. Remove from the oven and let cool completely.
• Place in airtight jars or tins. They keep well for a very long time.

EASY SOUTHERN BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
• In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

SAFFRON COOKIES

Steps:

• In a little bowl warm the milk and add the saffron strands, slightly crushing them. Set aside and let steep, the longer the better. This can be done several hours before-hand. The saffron will turn the milk a lovely sunny yellow.
• Preheat oven to 350 degrees F.
• Sift or whisk flour, baking soda and salt together; set aside.
• Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
• In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
• Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
• Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
• Drop by mounded tablespoonfuls onto baking sheet and bake 12-14 minutes. Let rest on baking sheet for a couple of minutes then transfer to wire racks to cool.

ANZAC BISCUITS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.