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| General Category : Cookies-Bars-Squares |
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| Food Group : Grains, Nuts, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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| Rice flour gives these buttery, saffron-flavoured shortbread cookies a wonderful crispy bite. |
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Ingredients
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1/2 cup (125 mL) granulated sugar |
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Pinch salt |
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Pinch saffron threads |
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1/2 cup (125 mL) all-purpose flour |
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1/2 cup (125 mL) rice flour |
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1/2 cup (125 mL) ground almonds |
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2/3 cup (150 mL) chilled unsalted butter, diced |
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2 tsp (10 mL) coarse brown or white sugar |
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Preparation
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In food processor, whirl together granulated sugar, salt and saffron until powdery, about 2 minutes. Pulse in all-purpose and rice flours and almonds until thoroughly mixed. Add butter; pulse until in fine crumbs. Continue pulsing just until dough begins to clump.
Divide dough evenly and press into two 7- to 8-inch/18 to 20 cm diameter tart pans or parchment paper–lined cake pans; sprinkle coarse sugar evenly over top.
Bake in centre of 300°F/150°C oven until lightly coloured but not browned and top is almost firm to touch, about 40 minutes. Let cool slightly in pans on racks, about 10 minutes; while still warm, remove sides of tart pans or turn out from cake pans. Cut each round into 12 wedges and transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)
Makes 24 cookies.
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Nutritional information
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| Per cookie: about 96 cal, 1 g pro, 6 g total fat (3 g sat. fat), 10 g carb, trace fibre, 14 mg chol, 1 mg sodium. % RDI: 1% calcium, 1% iron, 5% vit A, 3% folate. |
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Source
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Homemakers Magazine: December/January 2008
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