Saffron biscuits with Strawberry Jam

Simple that the more simple you can not:  the recipe is that of the normal short pastry, with a little saffron dissolved in milk to get the 'gold effect'. The yellow pasta lights with colored strawberry jam. But the effect of saffron is also in taste: a subtle but persistent aroma, delicious if the pastry is a bit’ saltier than usual. Ideal for breakfast or afternoon tea, but also the end of a dinner with coffee to offer guests.

If you want to try other recipes for cookies, try those gluten freechocolate rice, theCookies chocolate and nuts, the sicilianissimiRegina biscuits with Sesame or the salted caramel shortbread.

Makes about 35 cookies:

• 200 grams of Strawberry Jam
• 250 grams of flour 00
• 180 grams of cold butter
• 100 grams of sugar
• some saffron pistil or half a bag
• vanilla extract
• an egg yolk
• 3 tablespoons milk
• a pinch of salt

Preheat the oven at 180 degrees. Heat a little milk and dissolve the saffron. Put the flour on the work surface and make a hole in the Center: Add the cold butter cut into small pieces and work quickly with your fingertips.

Combine the egg yolk, sugar, vanilla, a pinch of salt, 2 tablespoons milk 'yellow’ with saffron and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Must be consistent, so much so that you can make it a 'ball'’ you will wrap in food film and put in the refrigerator to rest for at least 30 minutes.

Flour a cutting board and roll out the dough with a rolling pin to the thickness of about half a centimeter and make biscuits using a mold or a special coppapasta. Place the biscuits on a baking sheet covered with parchment paper and brush with the remaining milk 'yellow’ remained. Sprinkle each cookie with a little brown sugar and bake for about 15 minutes.

Allow to cool, Spread a biscuit with jam and cover with another cookie.

THE PAIRING: these cookies combine well with Verduzzo Friulano Passito, that enhances the flavor of the butter and the acidity of jam.