Indian Saffron Cookies

The secret ingredient in this recipe is ghee. Ghee is clarified butter. It has a deep nutty taste which cannot be replicated by butter. Ghee is available in all Indian stores. I however, prefer to make my own - recipe to follow soon.

INGREDIENTS:                              yield about 40 cookies, Prep time-15 minutes, cook time- 20 minutes 

1. All Purpose Flour (APF) 150g (5 oz)
2. Fine Semolina (Rava) 150g (5 oz)
3. Baking Soda 1/4 tsp
4. Salt 1/4 tsp
5. Cardamom powder 1/2 tsp
6. Nutmeg powder 1/4 tsp (optional)
7. Powdered sugar 125g (4.5 oz)
8. Ghee (clarified butter) 100g (4oz)
9. Yoghurt 1 tbsp
10. Warm milk 1 tsp
11. Saffron strands 1/4 tsp

METHOD:

1. Preheat oven to 300F.
2. Grind the semolina to a coarse powder.
3. Sieve together the APF, semolina, cardamom powder, nutmeg powder if using, salt and baking soda. Set aside.
4. Add the saffron in the warm milk and set aside for about 5 minutes.
5. Meanwhile, cream together the ghee and sugar.
6. Add in the tablespoon of yoghurt and beat well. Add in the saffron-milk mix.
7. Slowly incorporate the dry ingredients and mix well to form a soft dough.
8. Break into small balls of 1" diameter and place on a baking sheet.
9. Bake till golden brown and delicious for about 30 minutes.
10. Let the cookies rest on the sheet for about 5 minutes before placing them on a cooling rack to cool completely before storing.

NOTE: If you are not using yoghurt but using just water or milk, along with the baking soda, add 1/4 tsp baking powder. This will help the baking soda with the rising process.