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Prep time
15 hours
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Cook time
30 hours
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makes
16
Author Notes
I am obsessed with saffron, i use it in everything :) so I was super excited to visit a saffron farm 'Peace and Plenty', in northern California. I tasted a saffron shortbread here and I could not wait to come home and try it. This is a basic shortbread recipe from King Arthur website, with some additions. I love that its egg-less, more people can try it
Whenever I think of saffron, I think of Indian cuisine automatically, and when I think of India, beautiful intricate designs come to mind. So I decided to make this shortbread with a design that reminds me of those beautiful carvings from the Indian palaces, gorgeous borders on the silk saris and more.
—Anagha
Ingredients
- Butter, Sugar, Flour, Saffron
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1 cup
Salted Butter
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1 cup
Confectioner sugar
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2 cups
All purpose flour
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1/4 teaspoon
Ground cardamom
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1/2 teaspoon
Saffron essence
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2 tablespoons
Finely chopped pistachio
- Saffron toppping
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4 tablespoons
Whole milk
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1 pinch
Saffron
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2 tablespoons
Granulated sugar (optional)
Directions
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Preheat the oven to 300 F
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Cream the room temperature butter with the sugar
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Add the saffron essence, cardamom powder
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Add flour and mix it till it form a dough. Split the dough into two parts. Flatten to make to discs and refrigerate it for 15-20 mins
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Warm up the milk for topping. Add crushed saffron and let it seep
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Grease two 9 inch cake pans
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Take the dough out and flatten it to fit the 9 inch pan. Try to level it to get an even surface. Prick the surface with forks, try and make a pretty design
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Brush it with the saffron milk, sprinkle with granulated sugar & chopped pistachios
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Bake it in the oven for 20-25 mins till the edges are slightly brown
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Take the pan out of the oven and immediately turn it over on a cutting board. Using serrated knife, make wedges while the shortbread it still a little soft and warm
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Brush the underside also with the saffron milk. Let it cool on a cookie rack
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You can serve it with any tea, I like to serve it with Kashmiri Kehwa
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