Floral saffron cardamom shortbread cookies
An Indian shortbread cookie which is must try for the festive season. Shortbread cookie flavored with saffron, cardamom and with edible flowers really makes it taste so good and look even prettier! These are eggless shortbread cookies which are easy to make and easy to store. The cookies are finished with a spiced saffron glaze. These make great gifts and are great for dessert tables or tea time. You can use any edible flower you like, rose is my favorite!
Happy Baking!
Servings: 25-30 cookies
Prep Time: 15 mins
Chilling Time: 2-3 hours
Cooking Time: 15 mins
Total Time: 4+ hours
Ingredients:
90g softened unsalted Butter
45 g Castor sugar
40 g Light Brown sugar
190g all purpose Flour
35g Whole milk
1/2 tsp Baking powder
A pinch of salt
1/4 tsp Saffron powder
1/2 tsp Cardamom powder
Edible flowers of your choice
Glaze:
1/3 cup Powdered sugar
2 tbsp Milk
1/4th tsp Cardamom
1/8th tsp Saffron powder
Directions:
In a bowl add butter and sugars and using an electric/stand mixer beat it till smooth and fluffy.
Add flour, cardamom powder, saffron powder, salt and baking powder. Beat it together and add milk. Mix till a dough is made.
If you do not have saffron powder- add saffron strands to a mortar with 1/2 tsp sugar and using a pestle grind it to a fine powder, it will be slightly pink. Make sure there is no liquid in it.
Wrap in cling wrap and chill in the freeze for at least 2-3 hours.
Take it out and let it thaw.
Preheat oven to 340F.
Roll it out on a floured surface till almost as thin as you want, about 1/4th inch thick.
Sprinkle edible flowers over the dough.
Cover with a parchment paper and then roll it to the thickness you want. I like about 1/6th inch.
Cut into shapes as you like and transfer to a parchment lined baking tray.
Bake at 340F for 12-15 mins till slightly golden. Rotate the tray midway.
While baking prepare the glaze- mix together the powdered sugar, milk, cardamom powder and saffron powder.
Once out of the oven, brush with glaze.
Let it cool & Enjoy!
Notes/Tips:
Do not over mix the dough. You don’t want too much gluten formation.
You can add 1-2 drops rose essence if you like to the milk while making the cookie.
Make sure to freeze the dough after making it.
You need to work on a floured surface.
Using a parchment paper while rolling helps to seal the flowers in.
You can store these cookies in an airtight container for 1-2 weeks.
You can keep the dough frozen for 2-3 months. Keep it cling wrapped well.
