Oh at last this draft has seen a day of light!. These cookies were lying in my draft for more than a month,and I could not believe this given to the fact how much excited was I to find this recipe.I was totally blown away by seeing the pictures,and I made these cookies immediately.I should have also posted them at the same speed rite,dunno how I missed.While going through the pictures I found these and right now I am sitting down to post.These cookies are elegant,delicate,fragrant and oh so tasty.The pistachios on the top takes these cookies to one level up and you will keep munching one after other just like what we did.I adapted the recipe from Divine taste and with few modifications.Lemme know what you think about these cuties.
Egg less saffron cookies recipe
1 cup whole wheat flour
1/2 cup all purpose flour
1/4 teaspoon saffron soaked in 1/8 cup warm milk
1/4 cup pistachios + almonds crushed well
1/2 teaspoon cardamom powder
1/2 cup molten butter
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon baking powder
1.Soak saffron in warm milk for 20 minutes and crush well using mortar and pistle.Set aside.
2.In a wide bowl take mix butter and sugar well.Add the crushed saffron and mix well.
3.Sift both the flours along with baking powder and salt.Add to the butter mixture.
4.Add cardamom powder and mix well.Knead to a smooth dough just adding 1-2 tablespoons of milk/water only if needed.
5.Divide the dough into 2 equal parts and spread to 6″ circle.Spread the crushed nuts all over the circle and cut out into cookies.While doing this preheat oven to 180C
6.Arrange the cookies in a baking sheet and bake for15-20 minutes till the edges are crispy.
7.Allow to cool before storing
1.I have replaced the ghee in source recipe with butter
2.Next time while I make this I am planning to use salted pistachios/almonds as topping