Saffronteabread Recipes
SAFFRON SHORTBREAD
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
- Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.
SAFFRON TEA BREAD
Make and share this Saffron Tea Bread recipe from Food.com.
Provided by ann teapot
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- put the saffron in a jug and pour in 230 ml of hot water.
- leave to infuse for at least 20 minutes.
- put the butter and sugar in a large saucepan and stir over a moderate heat.
- When the butter has melted and mixed with the sugar, add the sultanas and cherries.
- pour in the saffron water.
- return to heat and simmer gently for 5 minutes.
- leave to cool.
- preheat over to 180c/gas 4.
- grease and line a 500gr loaf tin.
- stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
- Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
- leave to cool on a rack.
- serve in slices with butter.
- I have a 1 KG tin, so just use double the mixture and bake longer
SAFFRON SHORTBREAD
This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990.
Provided by Chef Regina V. Smith
Categories Bar Cookie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
- In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
- Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.
Nutrition Facts : Calories 382.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 64.7, Carbohydrate 40.7, Fiber 0.8, Sugar 16.8, Protein 3.5
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