[Sca-cooks] OOP Flavored Short Bread

Susan Fox selene at earthlink.net
Fri Nov 9 13:00:48 PST 2007

I thought of that, but saffron dissolves better in water than fat.  The 
opposite is true of, say, annatto seed.

Some so-called shortbread has eggs, leavenings and other stray 
ingredients, but I think those start departing from the definition of 
"shortbread" which is, well, short!

Selene, who is short and should know

Johnna Holloway wrote:
> There are a number of variations to shortbreads and there are some
> that are made with melted butter which means you could melt the butter
> with the saffron threads in it.
> http://www.epicurious.com/tools/searchresults?search=melted%20butter%20shortbread 
> lists modern versions.
> There are also saffron shortbread cookies that are made in Italy.
> Johnnae
> silverr0se at aol.com 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. snipped
>> What to you think? Renata

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