[Sca-cooks] OOP Flavored Short Bread

Laura C. Minnick lcm at jeffnet.org
Fri Nov 9 10:26:59 PST 2007

At 08:08 AM 11/9/2007, you wrote:

>I would like to add saffron to the short bread but I am wondering 
>how to incorporate it, since saffron needs to bloom in hot liquid. 
>But there is no liquid, hot or otherwise, in short bread. I've 
>thought about blooming it in a very small amount of hot water and 
>adding it in, or else melting a little bit of the butter and adding 
>it that way. But I don't know what these methods might do to the 
>finished product and I don't want to waste my expensive saffron if I 
>don't need to.

I have had reasonably good success by grinding the saffron finely 
with another ingredient- usually either salt or sugar. Not quite the 
same as putting it in hot liquid, but does diffuse the flavor a bit 
better. Of course, I really like saffron, and tend to use a fair 
amount, unlike those who believe that it is a scribal error. :-D

"It is our choices Harry, that show what we truly are, far more than 
our abilities."  -Albus Dumbledore

~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/  

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