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.
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Jerry Verstrate
[email protected]I don't like saffron. Is there another spice I can use instead?
Babalo Bolitye
[email protected]This recipe looks complicated. I'm not sure if I'm up to the challenge.
Kelsey Kay
[email protected]I'm not sure where to find saffron. Do you have any suggestions?
Jam Arslan
[email protected]I'm allergic to nuts. Can I substitute another ingredient for the almonds?
Firefly Nanny
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
Munib Marwat
[email protected]These cookies look so good! I can't wait to make them.
Laycee Laine
[email protected]I've never tried saffron before. I'm excited to see what it tastes like in these cookies.
Ethan Newton
[email protected]I'm going to try making these cookies for my next dinner party. I think they'll be a crowd-pleaser.
Abeel Ali
[email protected]These cookies are so delicious! I can't stop eating them.
Pranab Das
[email protected]I'm not a baker, but these cookies were so easy to make. I'm definitely going to try more recipes from this website.
Sabrin Yunis
[email protected]The saffron shortbread cookies were a hit at my party! Everyone loved the unique flavor.
Samkelo Ndlangamandla
[email protected]I followed the recipe exactly and my cookies turned out perfectly! They were crispy on the outside and chewy on the inside.
Moses Konotey
[email protected]These cookies were a bit too crumbly for my taste, but the flavor was spot-on. I'll try using a different recipe next time.
Alice Verse
[email protected]I'm not a huge fan of saffron, but I thought I'd give this recipe a try. I was pleasantly surprised! The saffron flavor was very mild and delicate.
Pubg Gamer
[email protected]These cookies were easy to make and turned out beautifully. The saffron gave them a lovely golden color.
chala Yusuf
[email protected]I love how the saffron adds a subtle floral flavor to these shortbread cookies. They're perfect for a special occasion or just as a treat for yourself.
Anabia Malik
[email protected]These shortbread cookies were a delight! The saffron added a unique and flavorful twist to a classic recipe. I was concerned that the saffron might be overpowering, but it was perfectly balanced with the other ingredients.