Saffron Shortbread

1. 1

   Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.

2. 2

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

3. 3

   Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.