I’m here today with a quick and easy recipe for making saffron and lemon sablés cookies: they are very simple to make but look spectacular! The sablés are a type of french cookies and are so called because of their “sandy” consistency: I’m sure they will win you over at the first bite!
SAFFRON AND LEMON SABLES COOKIES
0.20 g Organic saffron threads (buy here)
230 g slightly softened butter
320 g flour
100 g white sugar
1 pinch salt
1 tablespoon of milk or heavy cream
Grated zest of 1 lemon
For the decoration:
5 g dried saffron petals
Brown sugar to taste
Heat the milk in a saucepan, then add the previously roasted and powdered saffron pistils (for directions, see the notes at the bottom of the recipe). Leave to infuse for about 20 minutes.
Put flour, sugar, butter, lemon zest and saffron-flavored milk in a food processor. Mix well until you get a homogeneous mixture, then transfer it to a floured work surface. Work it briefly with your hands, divide it in 2 parts and roll each part into a sausage-like roll of about 3 cm in diameter. Wrap each roll in plastic film and put it into the fridge for about 1 hour. If you are in a hurry and want to reduce the time, put in the freezer for half an hour.
With a knife, chop the saffron flowers, put them on a plate and mix them with the brown sugar.
Preheat the oven to 180 ° C /356°F and line 2 trays with parchment paper.
Take the first dough roll out of the fridge, remove the film and roll it into the mix of flowers and brown sugar. Slice the roll into slices about 1 cm thick and arrange them on the baking tray. Follow the same procedure for the second of dough.
Bake the biscuits in a hot oven for about 15-17 minutes. Once removed from the oven, transfer them immediately onto a wire rack. Let them cool then they are ready to be eaten!
The cookies can be kept up to 7 days in a tightly closed tin box.
Procedure for toasting the saffron pistils: place the pistils on a square of baking paper and close it in a packet. Put the packet in a pan and heat for a few minutes over a low flame, being careful not to burn them. Remove from heat and pass the meat tenderizer over the package to reduce the petals to powder. If you have a small mortar with pestle you can use that to pulverize the pistils.
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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!