Saffron spice biscuits
The sweet baking spices seduce you into thinking these are just cute, normal biscuits, until the slightly bitter saffron kicks in.
Ingredients
Large pinch of saffron
1 tbsp boiling water
100g butter
80g caster sugar
1 egg yolk
150g plain flour
1/2 tsp baking powder
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 extra tbsp caster sugar
Extra saffron threads
Method
Preheat oven to 170C. Dissolve saffron in boiling water. With an electric mixer, beat the butter, sugar and saffron water until light and creamy. Beat in the egg yolk.
Sift in the flour, baking powder and mixed spice, ginger and cinnamon, mixing well with a knife. Knead briefly with floured hands.Roll out finely on a lightly floured bench (best done under a sheet of cling film) and cut into 6cm or 8cm rounds. Place on a baking tray lined with greaseproof paper and sprinkle with caster sugar and saffron threads.
Bake for 12 minutes or until just cooked, but not browned.
Carefully transfer to a wire rack - they should still be a little soft but will become crisp as they cool.
Makes 12 large, 24 small.
This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
