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.
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.