Saffron swirl cookies

girelle allo zafferano

As this morning I was homebound, I decided to spend my time in the kitchen doing some culinary experiments… I was inspired by the italian January issue of “La cucina italiana”, where there is a report entirely dedicated to biscuits, and I modified the recipe of the two-colored matcha tea swirl cookies, replacing the matcha tea with our saffron. I also added a handful of dried saffron flowers to give an extra touch of color. The process is a bit long, but it’s worth it: try them and let me know what you think!

Ingredients for about 30 cookies:

360 gr flour

200 gr softened butter

130 gr white sugar

1 egg

0,3 gr saffron threads (buy here)

5 gr dried edible saffron flowers (buy here)

3 tablespoon milk

1 pinch of salt

brown sugar to decorate


In a non-stick pan, toast the saffron for a few minutes, being careful not to burn it, then break it into pieces. In a saucepan, bring the milk to a boil, add the saffron and leave to infuse for about 20 minutes.

Whisk together butter and white sugar, then add the egg and a pinch of salt.

Divide the mixture into two parts. Mix one with 180 gr flour and the chopped dried saffron flowers. Mix the other part with the remaining 180 grams flour and saffron milk. Cover the two pieces of dough in plastic wrap and refrigerate for 1 hour.

Roll out the dough separately onto parchment paper to a thickness of 3-4 mm. Overlap the two rectangles and roll them together on the long side forming a compact cylinder: wrap it in parchment paper and freeze it for 30 minutes, then roll it in brown sugar and cut it into 5 mm thick swirls.

Line two trays with parchment paper. Bake the cookies in a preheated static oven at 175° C / 345° F for 18-20 minutes.

These saffron swirl cookies can be stored in a tin box for 7-8 days.

If you liked the recipe, please leave a review in the box below. Also let me know if you have any improvements or suggestions to make.

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