Persian style spiced biscuits
makes 15
INGREDIENTS
200g Butter
200g Icing sugar
250g plain flour
Big pinch saffron, infused in 1tbsp hot water
2 tsp ground cardamom (or 4 green pods, seeds only, freshly
ground)
2 tsp rose water
1 tsp vanilla bean
2 tbsp crushed pistachio
INSTRUCTIONS
preheat the oven to 160*
whisk the butter and sugar together until pale and smooth,
then add in the remaining ingredients, with half the crushed pistachio and mix
well, work together with your hands until ingredients come together into a
dough.
Refrigerate for a minimum of 30 minutes.
Dust a surface with flour and then roll out the mixture to
the thickness of about 1cm, use cutters to stamp biscuits. Transfer to a non
stick lined baking trays, leave a little room between each one.
Bake for 15 minutes, until firm and light golden.
