AuthorSuzanneCategorySweet TreatsDifficultyBeginner
Preheat the oven to 180 degrees C.
Grind the saffron in a small pestle and mortar and add it to the milk.
Grind the cardamom seeds and nutmeg to a fine powder and set aside.
In a large bowl cream the butter and sugar together until well combined.
Add the saffron mixture, ground cardamom and ground nutmeg. Mix well.
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.
Roll out the dough to approx. 1 cm thickness. Using a cookie cutter of your choice, cut into individual biscuits.
Place biscuits on baking paper on a tray and sprinkle with a few chopped pistachios.
Bake for around 15 minutes.
Cool completely. You may like to drizzle with a bit of white chocolate for decoration. Store in an airtight container.
Ingredients
Directions
Preheat the oven to 180 degrees C.
Grind the saffron in a small pestle and mortar and add it to the milk.
Grind the cardamom seeds and nutmeg to a fine powder and set aside.
In a large bowl cream the butter and sugar together until well combined.
Add the saffron mixture, ground cardamom and ground nutmeg. Mix well.
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.
Roll out the dough to approx. 1 cm thickness. Using a cookie cutter of your choice, cut into individual biscuits.
Place biscuits on baking paper on a tray and sprinkle with a few chopped pistachios.
Bake for around 15 minutes.
Cool completely. You may like to drizzle with a bit of white chocolate for decoration. Store in an airtight container.
