Saffron and Currant Biscuits

Name: Saffron and Currant Biscuits
Yield: Makes 35
Ingredients: 175 g/6 oz self-raising flour; 50 g/2 oz fine semolina; 50 g/2 oz icing sugar; generous pinch saffron strands; 2 tablespoons cream or milk; 100 g/4 oz currants; 175 g/6 oz butter

Preparation info

Makes
35

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

You can easily whip up these light and crunchy biscuits shortly before tea.

Ingredients

2 tablespoons cream or milk
generous pinch saffron strands
175

Vegetarian
Cookies

Method

Preheat the oven to 190°C/375°F/gas mark 5. Put the cream or milk and the saffron into a small saucepan, bring just to bubbling point and then leave to cool, stirring once or twice so that the saffron infuses well. Beat the butter and icing sugar together until soft, then beat in the s