SEMOLINA SAFFRON BISCUITS

Preparation Method :

• Cream the butter and sugar together until light and creamy. Add the egg yolks and mix well.
• Stir in the remaining ingredients, except the pistachios and mix until you have a smooth, soft dough. Cover and leave to rest for about half an hour.
• Preheat the oven to 190°C / 375°F / Gas mark 5.
• Shape the dough to form about 25-30 small balls each about the size of a walnut. Flatten a little and make an indent in the middle of each.
• Press a few flakes of pistachio into the middle of each indent.
• Place the biscuits on a baking sheet lined with non-stick baking paper, leave a space between each one.
• Bake in the preheated oven on the middle shelf for about 10-12 minutes. Do not over cook - the biscuits should be pale in colour but not golden.