Kesar Biscuits
Let the festive flavours of these crispy, saffron-infused kesar biscuits make every Diwali celebration even sweeter.
Ingredients
- 1/2 teaspoons saffron threads
- 125 grams unsalted butter, at room temperature
- 1 cup caster sugar
- 2 tablespoons Woolworths Greek-style natural yoghurt
- 1 1/2 cups plain flour, (plus 2sp extra)
- 1/4 teaspoons Woolworths ground cardamom
- 1/4 teaspoons bicarbonate of soda
- 2 drops yellow food colouring
- 3 teaspoons freeze dried raspberry powder
- 2 drops red food colouring
- 1/3 cup unsalted pistachios, chopped
- 1/2 teaspoons saffron threads
- 125 grams unsalted butter, at room temperature
- 1 cup caster sugar
- 2 tablespoons Woolworths Greek-style natural yoghurt
- 1 1/2 cups plain flour, (plus 2sp extra)
- 1/4 teaspoons Woolworths ground cardamom
- 1/4 teaspoons bicarbonate of soda
- 2 drops yellow food colouring
- 3 teaspoons freeze dried raspberry powder
- 2 drops red food colouring
- 1/3 cup unsalted pistachios, chopped
- Step 1 of 4Preheat the oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Place 1 tsp water and saffron in a small bowl, then set aside.
- Step 2 of 4Meanwhile, using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Beat in yoghurt until combined. Using a spatula, stir in the combined sifted flour, cardamom and bicarbonate of soda. Divide dough into 3 equal portions.
- Step 3 of 4Place 1 portion into a bowl. Add saffron mixture, yellow food colouring and extra flour. Knead gently to combine. Place 1 portion of remaining dough in a bowl. Add raspberry powder and red food colouring, then knead gently to combine. Leave the remaining dough portion untinted. Wrap all 3 portions and place in the fridge for 30 minutes.
- Step 4 of 4Roll 2 teaspoonfuls of red dough into 16 balls. Roll 2 teaspoonfuls of saffron dough into 16 balls. Roll 2 teaspoonfuls of untinted dough into 16 balls. For each biscuit, using 1 yellow, 1 red and 1 untinted dough ball, shape to form 1 ball, then place on prepared trays. Repeat to make 16 balls in total. Flatten slightly. Sprinkle with pistachio. Bake for 12-14 minutes or until lightly golden. Cool on trays (biscuits will become firm).
Method
- Step 1 of 4Preheat the oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Place 1 tsp water and saffron in a small bowl, then set aside.
- Step 2 of 4Meanwhile, using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Beat in yoghurt until combined. Using a spatula, stir in the combined sifted flour, cardamom and bicarbonate of soda. Divide dough into 3 equal portions.
- Step 3 of 4Place 1 portion into a bowl. Add saffron mixture, yellow food colouring and extra flour. Knead gently to combine. Place 1 portion of remaining dough in a bowl. Add raspberry powder and red food colouring, then knead gently to combine. Leave the remaining dough portion untinted. Wrap all 3 portions and place in the fridge for 30 minutes.
- Step 4 of 4Roll 2 teaspoonfuls of red dough into 16 balls. Roll 2 teaspoonfuls of saffron dough into 16 balls. Roll 2 teaspoonfuls of untinted dough into 16 balls. For each biscuit, using 1 yellow, 1 red and 1 untinted dough ball, shape to form 1 ball, then place on prepared trays. Repeat to make 16 balls in total. Flatten slightly. Sprinkle with pistachio. Bake for 12-14 minutes or until lightly golden. Cool on trays (biscuits will become firm).
Method
- Step 1 of 4Preheat the oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Place 1 tsp water and saffron in a small bowl, then set aside.
- Step 2 of 4Meanwhile, using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Beat in yoghurt until combined. Using a spatula, stir in the combined sifted flour, cardamom and bicarbonate of soda. Divide dough into 3 equal portions.
- Step 3 of 4Place 1 portion into a bowl. Add saffron mixture, yellow food colouring and extra flour. Knead gently to combine. Place 1 portion of remaining dough in a bowl. Add raspberry powder and red food colouring, then knead gently to combine. Leave the remaining dough portion untinted. Wrap all 3 portions and place in the fridge for 30 minutes.
- Step 4 of 4Roll 2 teaspoonfuls of red dough into 16 balls. Roll 2 teaspoonfuls of saffron dough into 16 balls. Roll 2 teaspoonfuls of untinted dough into 16 balls. For each biscuit, using 1 yellow, 1 red and 1 untinted dough ball, shape to form 1 ball, then place on prepared trays. Repeat to make 16 balls in total. Flatten slightly. Sprinkle with pistachio. Bake for 12-14 minutes or until lightly golden. Cool on trays (biscuits will become firm).