1 pinch Argyle Australian Saffron (5-7 threads), or if using ground saffron, the tip of a teaspoon
1 Tbsp milk
100 g butter cut into pieces, extra for greasing
100 g plain flour
50 g rice flour
50 g caster sugar, plus extra for dusting
Place saffron into milk to steep (preferably 24 hours if whole, or 1hr if ground)
Preheat oven to 160°C, and grease a round cake tin (20 cm) and set aside.
Place plain flour, rice flour, caster sugar, saffron milk and butter into an electric mixer and mix on med-fast for 30 seconds
If your mixer has a knead function, knead for 30 seconds. If not turn out onto a floured surface and knead until smooth.
Transfer mix into prepared cake tin then lightly press down to form a smooth surface. If you prefer you can roll out to 1cm thick and cut into shapes onto a baking tray.
Dust with additional caster sugar and bake for 30-40 minutes (160°C) until lightly golden and firm to the touch.
Allow to cool slightly then score using a sharp knife into equal portions. Transfer to a wire rack and allow to cool completely