Saffron & Pistachio Biscuits
A biscuit not a cookie, and I know that because I’ve just looked it up on Google!
Biscuits have a harder dough and result in a thinner bake than a cookie, and this biscuit is thin and crip when its cooled, with a flavour that I love but may be a bit of an acquired taste.
A bit of a posh biscuit!
By that I mean one of the ingredients is a little expensive and not usually found in a biscuit, however, if you’re willing to buy a few strands of saffron or have them in the cupboard for another dish, use some in these biscuits.
I find saffron really strange!
For me, its more of a feeling in my mouth than an actual taste in the mouth.
I know, difficult to understand so I guess if you have a better description, just let me know.
What I do love about these fine little strands, is the delicate yet deep colour they leave behind in whatever they touch.
Letting them sit for a while in some hot milk before adding the infused milk to the biscuit dough, helps this happen and deepens the flavour even more.
How many of these biscuits can I eat?
More than I should and less than I would want!
I love them and they’re really popular with the lovely Mr G, but unless I want to end up blimp like, I don’t think I can make them too often.
Beautiful strands of flavour - gotta love the colour!
The saffron is an ingredient that has to be used in this recipe, but like most of mine recipes, there’s an option to change it up!
Instead of pistachios, chopped hazelnuts work really well too, and maybe almonds because of the firmness of the nuts.
You know I love a walnut, but I wouldn’t use in this recipe, I suspect the soft nut might affect the crispiness of the of the biscuits.
I might just have to make more batches using different nuts to find out, not a hardship by any means!
Go on, give it a go, and enjoy your sweet life!
Golden from the baking and from the saffron infused milk.
What You Need
150g Butter – Softened
130g Caster Sugar
1 Tsp Vanilla Extract
¼ Tsp Saffron Strands
180g Plain Flour
1 Tsp Baking Powder
1 Tbsp Milk
100g Pistachios – Chopped into small pieces
Love the colour
How It’s Done
Place the milk into small container and heat it until just warm – See Tip Box
Place the saffron strands in the palm of your hand and crush them up into smaller pieces.
Place the crushed saffron into the warm milk and let it sit for 20 mins to let the saffron infuse its flavour into the milk.
Heat the oven to 180c and line a baking sheet with non-stick parchment or use a silicone sheet.
Place the softened room temperature butter into an electric mixer, along with the castor sugar and beat it until it becomes light and fluffy – See Tip Box
Add the flour, baking powder along with the saffron infused milk and with the machine on a slow speed, beat it until all of the dry mixture is incorporated and comes together into a firm dough – See Tip Box
Add the chopped pistachios and mix it again just until the nuts are mixed in and no more
A delicate yet deep golden colour and its all flavour!
Divide the dough into equal pieces a little larger than a walnut size, place on the prepared tray, around 2” inches apart, and use your fingers to flatten a little – See Tip Box
Place the tray into the hot oven and bake for approx. 18-20 minutes until the cookies are flat and golden brown.- See Tip Box
Once baked, remove the tray from the oven leaving the cookies to cook for 10 minutes on the tray before transferring them to a cooling rack to cool completely
Flatten the dough just a little, making sure they have a lot of space to spread out!
Store the cookies in an airtight container – See Tip Box
A pile of golden yumminess!
Tip Box
Milk – The milk doesn’t need to be very hot, just warm enough to help it infuse with the flavour of the saffron
Beating – 1) Don’t miss this stage. In this recipe it’s really important to beat the butter and sugar really well at the beginning. As this recipe doesn’t use an egg, any air that’s needed has to be put into the dough with the beating.
2) When adding the flour and milk, don’t try to incorporated it too quickly. There’s a lot of dry ingredients. Mixing too quickly won’t work any quicker and may make the finished biscuit a bit tough.
Flatten the dough – 1) The dough will spread and flatten out during baking.
2) There’ll be more dough than will fit on just one tray, so bake in batches rather than adding too many balls of dough to one tray.
Baking – All ovens vary, so adjust the baking time accordingly.
Storing – Once cooled, the biscuits are crisp, the longer they’re around, the more likely they will become soft.
Tiny strands of saffron add to the colour.
