Yields12 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
¼tspsaffron
2tspmilk (or milk alternative) + a few drops extra to bind the dough if required
1tspground cardamom or 6 cardamom pods freshly ground
¼grated nutmeg
2030unsalted pistachios (crushed or finely chopped), plus extra for decoration
1 ½cupsplain flour
½cupcastor sugar
½cupbutter (at room temperature)
Instructions
1
Preheat the oven to 180 degrees C.
2
Grind the saffron in a small pestle and mortar and add it to the milk.
3
Grind the cardamom seeds and nutmeg to a fine powder and set aside.
4
In a large bowl cream the butter and sugar together until well combined.
5
Add the saffron mixture, ground cardamom and ground nutmeg. Mix well.
6
Add the flour and gently form into a dough. You can use your hands to form into a dough if you prefer. This is a fairly crumbly dough but a few drops of milk can be added if the dough is not coming together.
7
Roll out the dough to approx. 1 cm thickness. Using a cookie cutter of your choice, cut into individual biscuits.
8
Place biscuits on baking paper on a tray and sprinkle with a few chopped pistachios.
9
Bake for around 15 minutes.
10
Cool completely. You may like to drizzle with a bit of white chocolate for decoration. Store in an airtight container.
Ingredients
Ingredients
¼tspsaffron
2tspmilk (or milk alternative) + a few drops extra to bind the dough if required
1tspground cardamom or 6 cardamom pods freshly ground
¼grated nutmeg
2030unsalted pistachios (crushed or finely chopped), plus extra for decoration
1 ½cupsplain flour
½cupcastor sugar
½cupbutter (at room temperature)
Directions
Instructions
1
Preheat the oven to 180 degrees C.
2
Grind the saffron in a small pestle and mortar and add it to the milk.
3
Grind the cardamom seeds and nutmeg to a fine powder and set aside.
4
In a large bowl cream the butter and sugar together until well combined.
5
Add the saffron mixture, ground cardamom and ground nutmeg. Mix well.
6
Add the flour and gently form into a dough. You can use your hands to form into a dough if you prefer. This is a fairly crumbly dough but a few drops of milk can be added if the dough is not coming together.
7
Roll out the dough to approx. 1 cm thickness. Using a cookie cutter of your choice, cut into individual biscuits.
8
Place biscuits on baking paper on a tray and sprinkle with a few chopped pistachios.
9
Bake for around 15 minutes.
10
Cool completely. You may like to drizzle with a bit of white chocolate for decoration. Store in an airtight container.
Hi, I’m Suzanne, midlifer, Coach, Nutritional Therapist and emotional and binge eating specialist.
As a midlife and menopause coach I work with women ready to prioritise their needs, be proactive with their wellbeing and navigate towards the bright and vibrant future they deserve.
AuthorSuzanneCategorySweet TreatsDifficultyBeginner