Astypalaian Yellow Saffron Biscuits Food

SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES

Steps:

• Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
• Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
• When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.

ASTYPALAIAN YELLOW (SAFFRON) BISCUITS

Steps:

• In a saucepan, warm the milk with the saffron. Simmer until the milk takes on the vivid yellow of the saffron.
• In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk. Measure the saffron milk (it should be 1 1/2 cups) and add it to the bowl and beat well, also adding 1 to 2 cups of flour.
• In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder. Make a well in the center and pour in the yeast and saffron mixtures. Start drawing flour to the center and then knead to obtain a smooth dough. If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk. Let dough rest for 1 hour.
• Preheat oven to 400°F.
• Take pieces of the dough and roll to make 1/2-inch-thick cords. Cut 8-inch-long pieces of the cord and stick the 2 ends of each piece together, forming small (about 2 1/2 inches in diameter) crowns.
• Place in oiled pans, leaving room to expand on all sides. Place in the oven and bake for about 25 minutes. Remove from the oven and let cool, then arrange on the oven racks. Adjust the oven to 175°F and bake again for 4 to 5 hours, or until completely dry. Remove from the oven and let cool completely.
• Place in airtight jars or tins. They keep well for a very long time.