[Sca-cooks] OOP Flavored Short Bread

S CLEMENGER sclemenger at msn.com
Fri Nov 9 18:05:45 PST 2007

And it's orange...
--Maire, another "saffron believer"....mmmm...I have butter and sugar and flour and TWO packages of saffron....mmmm....cookies this weekend <g>
  ----- Original Message ----- 
  From: Laura C. Minnick<mailto:lcm at jeffnet.org> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Friday, November 09, 2007 11:26 AM
  Subject: Re: [Sca-cooks] OOP Flavored Short Bread

  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


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