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Peter Brears

Sweet Saffron Pastry

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 10 oz/275 g plain white flour
  • 3 oz/75

Method

Sift the flour into a bowl and make a well in the centre.

Place the sugar, saffron, salt and ¼ pint/150 ml water into a saucepan. Simmer for 5 minutes, stirring all the while, to produce a bright yellow syrup.

Pour most of the s

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