Spanish saffron wreaths

Name: Spanish saffron wreaths
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 1 little box or packet of ground saffron; 170 g Butter; 80 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 270 g Flour; 1 pinch Baking Powder; 150 g Icing sugar; 40 g chopped or 80 g halved pistachio kernels; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

1 little box or packet of ground saffron
170 g Butter
80 g Sugar
1 package Vanillin sugar
1 egg (size M)
270 g Flour
1 pinch Baking Powder
150 g Icing sugar
40 g chopped or 80 g halved pistachio kernels
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
Dissolve the saffron in 1 teaspoon of hot water. Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in egg and saffron. Mix flour and baking powder and knead in. Wrap dough in foil and chill for at least 1 hour.
2
Roll out dough on a floured work surface to a thickness of 3-4 mm. Cut out plates with a round cookie cutter (8 cm Ø) with a wavy edge and place them on 3-4 baking trays covered with baking paper. Cut out the middle of the dough plates with a smooth, round cookie cutter (4 cm Ø) and lift out. Knead the dough remains together, roll out again and cut out wreaths as described. Bake the plates one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Pull the wreaths with the baking paper from the baking tray and let them cool down on cake racks. To decorate, mix 2-3 tablespoons of hot water and icing sugar to a smooth glaze. Pour the icing into a small freezer bag, cut off a small corner and spray the icing onto the wreaths in a loop. Put the pistachios into the bows and press them on.
3
Bake the plates one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Pull the wreaths with the baking paper from the baking tray and let them cool down on cake racks. To decorate, mix 2-3 tablespoons of hot water and icing sugar to a smooth glaze. Pour the icing into a small freezer bag, cut off a small corner and spray the icing onto the wreaths in a loop. Put the pistachios into the bows and press them on. Let the icing dry
4
waiting time approx. 2 1/2 hours