Reviews
Add Rating & Review
Back to Saffron Shortbread
All Reviews for Saffron Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Saffron Shortbread
Credit:
Gentl and Hyers
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
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
Gallery
Saffron Shortbread
Credit:
Gentl and Hyers
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
Gallery
Saffron Shortbread
Credit:
Gentl and Hyers
Saffron Shortbread
Credit:
Gentl and Hyers
Saffron Shortbread
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Saffron Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Saffron Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
