Saffron Cookies Recipes

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.

SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES

Steps:

• Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
• Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
• When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.