Saffron and rosewater biscuits

Name: Saffron and rosewater biscuits
Ingredients: 225 g/8 oz / 2 sticks unsalted butter at room temperature; 225 g/8 oz/1 cup caster sugar; 1 egg, beaten with; 2–3 teaspoons rosewater; 75 ml /3 fl oz / ⅓ cup milk; 1/20 g / 25 threads saffron infused in 1 tablespoon boiling water; 1/20 g / 25 threads saffron infused in 1 tablespoon boiling water; 150 g/5 oz / 1¼ cups plain flour; a pinch of ground cardamom; 50 g /2 oz /⅓ cup ground almonds; 25 g/1 oz/⅙ cup ground rice

Preparation info

Makes about
3 dozen
dozen

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Saffron and rosewater is a subtle and pleasing combination, found in much traditional baking, especially from Devon and Cornwall.

Ingredients

225 g/8 oz / 2 sticks unsalted butter at room temperature
225

Cookies
Vegetarian

Method

Line 2 or 3 baking sheets with silicone or baking parchment.

Cream the butter and sugar until pale and fluffy. Beat in the egg and then add the milk, saffron and its liquid, rosewater and cardamom. Mix in the dry ingredients until you have a stiff dough. Roll out on a floured surface, and cut into 4 cm/1 ½ inch rounds.

Place on baking sheets and chill for 15 to 20 minutes in the