Best Saffron Shortbread Recipes

Saffron Shortbread image

Provided by Shira Bocar

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

1 pinch saffron, crushed (1/8 teaspoon)
1 tablespoon hot water
1 stick unsalted butter, softened, plus more for pan
6 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar

Steps:

Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.

Saffron Shortbread image

Provided by Chef Regina V. Smith

Categories Bar Cookie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1/4 teaspoon saffron thread
2 cups all-purpose flour
1 teaspoon double-acting baking powder
2/3 cup white sugar
1 cup unsalted butter, cold and cut into bits
1 teaspoon orange flower water

Steps:

Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.

Nutrition Facts : Calories 382.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 64.7, Carbohydrate 40.7, Fiber 0.8, Sugar 16.8, Protein 3.5