Prepare yourselves for a saffron galore - saffron hazelnut cookies, saffron pumpkin seed falafels and saffron eggplant dip - all made last evening after I got back from the library at 23:15. And this morning I made saffron tapioca pudding, but the photo wasn't very nice so maybe I'll make it again tomorrow for a better blog post.
So what's the craze with the saffron, you may wonder. Well, my incredibly generous friend had just brought me back quality Iranian saffron and Christ, just take a look at this. It just looks and smells of luxury.
makes about 30 cookies
Recipe adapted from here
1/2 tsp saffron threads
1 tbsp hot water
1 stick (113g) butter, softened
1/2 cup sugar
1 large egg yolk
1/2 tsp salt
1 cup plain flour
1/2 cup toasted hazelnuts, skinned and roughly chopped
Crumble the saffron in a small bowl and pour hot water over it.
Beat the butter until creamy and add the sugar, continue beating with electric whisks until fluffy, about 5 minutes. Beat in the egg yolk and the saffron (along with the soaking liquid).
Stir in the salt and flour. When well combined, mix in the hazelnuts. Form into a long log, wrap in cling film and leave it to chill in the freezer for at least 1 hour or up to a week.
Preheat the oven to 180C/350F. Take the log out and leave it to defrost for 15-30 minutes. Using a sharp knife, cut into 1cm slices. Place them on a lined baking sheet, a few cm apart from each other, and bake for about 10 minutes or until the edges are slightly browned.