Do you know those buttery scented biscuits and so crumbly that they melt in your mouth? Here is the recipe! They’re really easy to make, just remember to take the butter out of the fridge at least 2 hours beforehand so it’s nice and soft.
SAFFRON DANISH BUTTER COOKIES
15 saffron pistils
250 g flour + 1 tbsp
225 g soft butter
100 g sugar
1 teaspoon vanilla extract
½ teaspoon baking soda
1 pinch salt
1 tablespoon milk
Brown sugar to decorate
Take the butter out of the fridge at least 2 hours before preparing the biscuits.
Heat the milk in the microwave or in a saucepan, put in the saffron pistils and let it infuse for at least 30 minutes.
In a stand mixer or using an electric mixer, beat together the butter, sugar and egg. Mix well then add the saffron infused milk and vanilla extract. Finally, add the salt, baking soda and flour. Mix well after each addition.
Transfer the mixture into a sac-a-poche or a dessert syringe with a large star nozzle.
Form the biscuits and sprinkle them with brown sugar to decorate. This shortbread is very soft and does not need to rest in the refrigerator, so you can form the biscuits slowly, without worrying that the dough will get damaged.
Bake in a preheated oven at 180°C for about 10-12 minutes, until they are golden brown. They will still be slightly soft right out of the oven, but don’t worry: they harden as they cool.
Let them cool on a rack then store them in a tin box. They keep well for 4 or 5 days… but in our house these saffron danish butter cookies always end up in a couple of days!
If you have any questions, please leave me a comment.
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Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!