Eggless Saffron Cookies Recipe – According to Wikipedia, It’s okay Wiki. Don’t fight with your Mom. I’ll get these for you the day I visit you.
(Wiki’s Mom has never baked Eggless Saffron Cookies for him. He is so upset. You don’t annoy your kids. Bake these for them).
According to Vinipedia
Beautiful cookies… classy flavours… so simple to make.
Let’s talk about Saffron Cookies Recipe
Divine taste by Anushruti… my one stop place for Baking Recipes. But this time I didn’t search this recipe, I just saw it and the recipe called me and said:
I am so simple and I’ll give you beauties… try me.
I fell for it.
But you know what? The recipe wasn’t lying.
These cookies are like Indian shortbreads. Very simple to make and have so many Indian flavours.
They are not too sweet. So make perfect tea accompaniments.
The cookies need no baking powder or baking soda.
The Beauty of Saffron Cookies Recipe
The beauty of the cookies is in its simplicity. And my father always says
“Simple is beautiful”
Yes these are simple to bake and pretty to watch. Not to miss delicious to eat.
And the Beast (the difficult part about this recipe)
There is a little beast hidden inside every cookie which might make the cookies
- Stick to one another while baking
- Turn out shapeless
- Be paper thin or hard
- Too soft to handle
- Black bottomed
The list is endless and will be updated every time one of my cookie experiments fails.
Experience and experiments (tips and tricks)
- Line the baking tray with a parchment paper.
- Do not place the dough on a warm baking tray. The tray should be at room temperature.
- Measure the ingredients accurately.
- Ensure the ingredients are at room temperature unless otherwise stated in the recipe.
- Every recipe has the INGREDIENTS section before the METHOD section. Why? Because the ingredients need to be collected before you start off with the baking part. Do that!
- Follow the recipe. When it says to cream the butter and sugar for 3 minutes on high speed, you cream the butter and sugar for 3 minutes on high. Simple!
- Chill the dough when asked for. Do not skip this step how so ever desperate you are to bake the cookies.
- The cookies are done when the edge brown but the center is slightly under-cooked. Take them out of the oven. They will harden once they cool down.
- Leave the cookies on parchment paper for 4-5 minutes before transferring to a cooling rack.
- DO NOT OVERBAKE THE COOKIES. Because if you do that even control+S will not be able to save the cookies. You know what I mean!!
This list too is endless and will be updated with further experiments and experience.
Let’s just talk
I was going to visit my parents. I wanted to bake something for them. But couldn’t figure out what to bake? Just then I saw this recipe. Saffron, cardamom, nutmeg, ghee… just of them is enough to please my parents… and here I had a combination. I gave no second thoughts and baked these cookies.
I arranged them in a pretty container and gave to my mother. When my father saw them… he asked “Where did you buy these from? They look soo good.
That very moment, in my mind, I transferred these cookies from the category of “baking experiments” to the category “experiments gone right”. “1000 words of praises” on one side is less than that “good” from the parents on the other side. How so ever old I might grow… that one thumps up makes me believe in myself as nothing else would. Parents are magical….
I know… we were discussing Recipe for Eggless Saffron Cookies and I have distracted from the topic… but then that is the magic I was talking about.
SAFFRON COOKIES RECIPE
Prep Time 10 Minutes
Cook Time 12-15 Minutes
Servings 20 Cookies
INGREDIENTS FOR SAFFRON COOKIES
- 1/8 tsp saffron
- 1 tsp warm milk
- 3 elaichi (cardamom pods) powdered
- 1/8 jaiphal (nutmeg) powdered
- 10 pista (pistachios)
- 3/4 cup or 100 g maida (all purpose flour)
- 1/4 cup + 2 tbsp or 50 g Powdered sugar
- 1/4 cup or 50 g ghee
- 1 tbsp milk or as much required
HOW TO MAKE SAFFRON COOKIES
- Preheat the oven to 180⁰C (160 in case of convection/fan ovens). Grease the baking tray.
Slightly roast 1/8 tsp saffron. This enhances its flavour.
Dissolve saffron in 1 tsp warm milk.
Coarsely chop or crush 10 pistachios.
Take 1/4 cup ghee in a large bowl. The ghee should be at the room temperature
Add 1/4 cup + 2 tbsp powdered sugar.
Mix ghee and sugar.
Add powder of 3 cardamom pods.
Add 1/8 nutmeg powdered.
Add the saffron milk and mix everything.
Add 3/4 cup maida.
Mix everything till to get bread crumbs like texture.
Bring the dough together. Use 1 tbsp milk or as much required
Roll the dough.
Cut into cookies.
Bake @180⁰C (160 in case of convection/fan ovens) for 15 minutes or till done.
Bake it for your parents and surprise them with these beauties.
I bake these too often to gift to my friends and relatives.
Stay positive. Some of your best days haven’t happened yet.
Watch Video – How Saffron Cookies | Saffron Cookies Recipe
Eggless Nankhatai is Indian short bread. It is soft and very delicious. It has the strong flavour of clarified butter i.e. ghee. Along with that it has the flavour of cardamom. These are very simple to make. And here you can learn how to make eggless nankhatai. There is no need to beat butter and sugar. All the ingredients need to be mixed, shaped, baked… tadaa! Eggless Nankhatai, is not only a good tea time snack but also a great gifting option.