Saffron heart cookies

Name: Saffron heart cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 250 g Flour; 125 g cold butter; 60 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/2 jar (0.05 g) ground saffron; 2 TABLESPOONS Sugar crystals; 120 g colored fruit candies; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

250 g Flour
125 g cold butter
60 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/2 jar (0.05 g) ground saffron
2 TABLESPOONS Sugar crystals
120 g colored fruit candies
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Quickly mix flour, butter in flakes, sugar, vanillin sugar, salt and saffron with the dough hooks of the hand mixer to a smooth dough. Wrap short pastry in foil and chill for 30 minutes. Roll out dough on a well floured work surface to a thickness of 5 mm, cut out hearts of different sizes (5-8 cm Ø) and place on 3 baking trays lined with baking paper. Use small heart-shaped cutters to cut out the middle of the cookies. Sprinkle some of the cookies with sugar crystals.
2
Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. In the meantime, grind the sweets separately by colour in the universal chopper. Remove the cookies from the oven, fill the chopped sweets into the openings and let them melt in the oven at the same temperature for about 5 minutes. Remove cookies from the oven and let them cool down on the baking tray