- Using an electric mixer, cream the butter and sugar until pale and creamy. Add the eggs, one at a time and mix until thoroughly incorporated before adding the next. Add saffron in to the rosewater and mix well, then add ,The bowl from the Mixer.
- and sift in both types of flour and a pinch of salt. Mix with a wooden spoon until a soft and slightly sticky dough forms. Turn out the dough onto a lightly floured surface and knead for 2 minutes, or until the dough loses its stickiness.
- Wrap the dough in plastic wrap and refrigerate to chill for 30 minutes to firm up. Meanwhile, preheat the oven to 180°C (350°F) and line a large baking tray with baking paper. Divide the dough into 12 roughly equal Portions.
- roll by hand into smooth balls. Place them on the baking tray, spacing them out well, and flatten into 10 cm (4 in) discs. Using a fork, gently press down on the middle of each biscuit to create shallow grooves in the top.
- Place the tray in the centre of the oven and bake the biscuits for 15 minutes, or until they are firm and a very pale gold colour – they should not be overly browned. Set aside to cool.
Afghani cookie's
By Amrita Bera
Mar, 3rd
727
Servings
12 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- butter
- Icing sugar
- Large egg
- Rose water
- Saffron
- self-raising flour
- Rice flour
- Pistachio
Instructions
Notes/Tips
After cooling store in a airtight Container.
