 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990. Ingredients:
1/4 teaspoon saffron thread |
2 cups all-purpose flour |
1 teaspoon double-acting baking powder |
2/3 cup white sugar |
1 cup unsalted butter, cold and cut into bits |
1 teaspoon orange flower water |
Directions:
1. Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
2. In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
3. Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.
|
|