[Sca-cooks] OOP Flavored Short Bread

Terry Decker t.d.decker at worldnet.att.net
Fri Nov 9 12:07:46 PST 2007

A couple teaspoons to a tablespoon of water shouldn't do much to the 
texture.  Steep the saffron in the hot water and then let it cool.  Add the 
saffron water to sugar and butter when you cream it.

If you use butter to extract the saffron, when you finish, put the melted 
butter into the refrigerator to cool it down and solidify it.  Break it up 
and add it to the butter and sugar in the mixture.


> Hello to all the bakers on this list!
> I am experimenting with adding flavors to short bread and have a quandry 
> that a more experienced baker (and dessert eater) may know the answer to.
> 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.
> What to you think?
> Renata

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