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  • Writer's pictureargyleaustraliansaffron

Saffron Shortbread


  • 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


  1. Place saffron into milk to steep (preferably 24 hours if whole, or 1hr if ground)

  2. Preheat oven to 160°C, and grease a round cake tin (20 cm) and set aside.

  3. Place plain flour, rice flour, caster sugar, saffron milk and butter into an electric mixer and mix on med-fast for 30 seconds

  4. If your mixer has a knead function, knead for 30 seconds. If not turn out onto a floured surface and knead until smooth.

  5. 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.

  6. Dust with additional caster sugar and bake for 30-40 minutes (160°C) until lightly golden and firm to the touch.

  7. Allow to cool slightly then score using a sharp knife into equal portions. Transfer to a wire rack and allow to cool completely

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