Saffron Lemon Crisps

im going to mix these today and bake them tomorrow! saffron is the best ingrediant that ever existed. :)


Makes about 20 biscuits (cookies).

60g unsalted butter, diced
100g golden caster sugar (although i will mix half/half caster sugar and muscavado, because my store cupboard doesnt need another type of sugar in it!)
1/2 medium egg, beaten
10-15 saffron filaments, ground and blended with 1tsp boiling water
finely grated zest of 1 lemon
50g ground almonds
70g plain flour, sifted
1/2 tsp baking powder, sifted
1/4 tsp sea salt

cream butter and sugar, then beat in egg, saffron, and lemon zest.
add almonds, flour, baking powder and salt.
cover and chill overnight.

preheat oven to 200C/400F. roll dough into cherry-sized balls, place well apart on two buttered baking sheets. bake 12 minutes, but check after 10. immediatly tansfer to a wire rack to cool.

these will keep for several days in an airtight container - if you dont eat them all in one sitting!