These saffron shortbread biscuits make us want to enjoy a nice Christmas breakfast all sitting together around the Christmas tree or just to sip on a lovely cup of tea by the fireplace.
About 13-15 biscuits | Preparation time: 10 mins + 1 hour resting for the dough | Cooking time: 15 mins
- Plain Flour / All Purpose flour: 300 g
- Unsalted butter – softened at room temperature: 200 g
- Caster sugar: 180 g
- Eggs: 1 – lightly beaten
- Milk: 50 ml
- Saffron, a teaspoon
- Lemon zest: of 1 lemon
- Jam: as needed
- Icing sugar: as needed
- A pinch of salt
Dissolve saffron in 50 ml of lukewarm milk. Sieve the flour.
Mix the butter with the sugar getting a cream, then add the saffron milk and the beaten egg, grated lemon zest, a pinch of salt and mix well. Finally add the sieved flour and mix.
Start by working the dough until it has a compact and homogeneous texture.
Tip: If you prefer your biscuits to be a bit softer, just add a pinch of baking soda to the dough before leaving it to rest.
Pre-heat the oven to 180°C / Gas Mark 4 / F 350
Roll out the dough on a floured work surface; the pastry can be more or less thick according to your taste – just keep in mind that a thinner pastry will get crunchier and drier biscuits.
Use a cookie Xmas-tree cutter to shape your biscuits, make Christmas tree decorations by forming small holes on the biscuits using a straw, then decorate them with a small amount of jam.
Place biscuits well spaced on an oven tray lined with baking paper.
Bake to 180°C / Gas Mark 4 / F 350 for 10 minutes or until pale golden colour. Set aside to harden for 5 minutes, then cool on a wire rack, then garnish with icing sugar.