Persian style spiced biscuits

makes 15


    200g Butter

    200g Icing sugar

    250g plain flour

    Big pinch saffron, infused in 1tbsp hot water

    2 tsp ground cardamom (or 4 green pods, seeds only, freshly ground)

    2 tsp rose water

    1 tsp vanilla bean

    2 tbsp crushed pistachio 


preheat the oven to 160*

whisk the butter and sugar together until pale and smooth, then add in the remaining ingredients, with half the crushed pistachio and mix well, work together with your hands until ingredients come together into a dough.

Refrigerate for a minimum of 30 minutes.

Dust a surface with flour and then roll out the mixture to the thickness of about 1cm, use cutters to stamp biscuits. Transfer to a non stick lined baking trays, leave a little room between each one.

Bake for 15 minutes, until firm and light golden.