Kesar Biscuit (Saffron Biscuit)

Kesar Biscuit

Here is a confession, my latest love affair is with saffron. It is the most expensive spice on earth, so it is a costly affair. It is the stigma of the saffron flower that is used in cooking. In addition to imparting fragrance and flavour to savoury as well as sweet dishes, it has some role in home remedies too. Pinches of saffron made into paste using warm water, when applied on foreheads and nose of baby, helps relieve congestion. Another interesting belief in India is that pregnant women should consume loads of saffron with milk so their baby has a fair complexion. I used to laugh at this theory because colour is genetic but wondered why it was recommended for pregnant women. I think the reason is that its decongestant property will help pregnant ladies as pregnancy cause frequent congestion. Anyway, these biscuits were awesome and are a keeper.

2 pinches saffron strands

¾ cup wholewheat flour

¾ cup all purpose flour

1 teaspoon baking powder

2 tablespoon milk

2 pinches of cardamom powder

1 pinch of cinnamon powder

½ cup butter/margarine, softened

½ cup brown sugar

2-3 tablespoons chopped nuts

Heat the milk and add saffron strands and allow this to sit for about 30 minutes. This helps more essence and favour from saffron seep out 

Cream together the butter and sugar

Sift together the flours and baking powder, add nuts and the saffron infused milk. Mix and knead very lightly to form soft dough. Rest for five minutes

Divide into a number of portions depending on your work surface and roll into about 3mm thick disc. Cut to desired shape and place on lined baking tray

Bake in a preheated oven at 180degC for 12-13 minutes. If you want crisp biscuit then allow the edges to brown well. If you want a soft centre (not chewy though), bake for little shorter, just until edges are brown