Saffron, pistachio and white chocolate cookies

Saffron, pistachio and white chocolate cookies

Makes 12-14 cookies

Note: it is important to use a good quality saffron for this recipe.

Ingredients

- 30 ml of milk

- a large pinch of saffron

- 220g butter, melted

- 1 or large

- 100g golden icing sugar

- 100g soft light brown sugar

- 300g plain flour

- 1⁄2 teaspoon baking powder

- 200g white chocolate

- 100g pistachios, coarsely chopped

INSTRUCTIONS

- STEP 1

Heat the milk in a saucepan with the saffron. Once boiling, remove from the heat and stir in the melted butter, then place in the fridge to cool completely. Beat the egg with the powdered sugar until light and fluffy - this will take about 3-5 minutes, then add the cooled butter and light brown sugar and beat briefly to combine. Add the flour, baking powder and a large pinch of salt and use a spatula or the paddle of a mixer to combine - be careful not to over mix.

- STEP 2

Stir in the chocolate and pistachios, then invert the mixture onto a piece of baking paper. Wrap the parchment in a thick, compact ball and twist the ends to form a biscuit shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave overnight if you have time.

- STEP 3

When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking paper. Unwrap the biscuit pieces and use a sharp knife to cut them into 1cm thick discs, space them out on the sheet (you may need to do this in two batches) and bake for 12-15 minutes until firm and golden around the edges but still soft. Allow to cool slightly, then move to a wire rack to cool completely. Store for 2-3 days in an airtight container.

Enjoy!

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