Saffron Shortbread

By davidgoodman

Ingredients

• 1/4 tsp. saffron threads
• 2 c. all-purpose flour
• 1 tsp. double-acting baking powder
• 1/4 tsp. salt
• 2/3 c. sugar
• 2 sticks (1 c.) cold unsalted butter, cut into bits
• 1 tsp. orange flower water if desired

Details

Servings 1

Preparation

Step 1

1. Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle.

2. In a large bowl stir together the flour, the saffron, crumbled, the baking powder, the salt, and the sugar, add the butter, and blend the mixture until it resembles coarse meal. Sprinkle the dough with the orange flower water and blend well.

3. Pat the dough into an ungreased 8-inch-square baking pan and bake it in the lower third of a preheated 325 degrees F. oven for 1 hour, or until it is golden.

4. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.