You'll love these ultra buttery saffron milk & nut cookie sticks. The cookie base is flavoured with creamy saffron milk, almonds and pistachios for that extra luxurious touch.
Go ahead, make an extra batch!
Festivities in our house usually mean one thing - food! And not just any food, but beautiful Indian sweets and usually lots of eggless baking.
I wanted to make a cookie recipe that reflected all the incredible flavours of Diwali and other festivities. The saffron is steeped in milk before adding to the dough to give the cookies a gorgeous golden hue. For the nuts, I went with pistachio and almond because it's such a divine combination!
These are as pretty as they are delicious! Crisp on the edges but chewy within. They're a bit like my gulab jamun cookies.
Drool.
To complete these, pair with a warming mug of cardamom chai or ultra creamy doodh patti which is made with milk only. You can also wrap up cutely for gifting.
Hayley x
Ingredients Notes & Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
All purpose flour - I use normal plain flour, I just sieve it before adding to make sure there are no lumps
Milk powder - a little milk powder adds richness and creaminess without needing to add extra liquid.
Caster sugar - aka powdered sugar which is creamed with the . Fine sugar helps the shortbread stay delicate and makes it easier to cream. Creaming the ghee and sugar well helps them stay light as these don't have baking powder added. To make caster sugar at home, I usually just grind down regular granulated sugar in a food processor until its fine.
Nuts - I use a mix of slivered almonds and pistachios. They're added into the dough and also on top of the biscuits.
Ghee - it's ghee that gives the delicate, melt in your mouth texture. I make homemade ghee with butter.
Milk - I use whole milk or full fat milk.
Saffron - the saffron threads are steeped in the milk to make it golden and fragranced.
Cardamom - complements the saffron and nuts, I add a little cardamom powder.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Saffron Milk Cookie Sticks
Equipment
- 1 Baking tray
Ingredients
- 160 gram plain flour
- 80 gram ghee
- 50 gram caster sugar
- 40 gram milk powder
- 40 millilitres milk
- 30 gram almonds and pistachios chopped
- pinch saffron
- pinch cardamom powder
Instructions
- Steep saffron in the milk and set aside.
- In a mixing bowl, cream together the ghee and sugar until pale, light and fluffy.
- Sift in the plain flour, add milk powder, half the nuts, cardamom powder. Add the saffron milk and form a dough.
- Roll out the dough until 1 cm thick and place in the fridge to chill for 30 minutes.
- Sprinkle over the remaining nuts and cut into sticks.
- Bake in the oven at 180℃ / 350℉ for 12 minutes or until golden brown at the edges.
- Allow to cool before storing.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Leave a Reply