Saffron biscuits with white chocolate and black currants
I'm terribly fond of Leila Lindholm's saffron biscuits. They are perfect when you want something small and they are so good. I have changed up her recipe a bit and replaced the almonds with white chocolate and black currants instead. It creates a wonderful mix of sweetness and acidity and tastes best with a little bit of butter as a spread.
100 g butter
1 g of saffron
2 organic eggs
1.5 dl granulated sugar
5 dl all purpose flour
1.5 tsp baking powder
1.5 dl whole almonds
(I replaced it with 100 g of chilled white chocolate and 100 g blackcurrants)
(I switched it to pearl sugar)
Preheat the oven to 175 ° C.
Melt the butter with saffron. Pour into a bowl to chill a bit and then stir in the eggs.
Mix the dry ingredients into the bowl with butter, eggs and saffron. Mix in chocolate and currants, but work quickly so that the currants and chocolate doesn't get mashed by the warmth of your hands.
Shape the dough into three lengths and place them on a plate. Sprinkle with pearl sugar.
Bake in the middle of the oven for about 25 min.
Take them out and reduce the temperature to 125° C.
Cut the rolls into 1 cm thick slices and put them back on the plate.
Dry the biscuits in the middle of the oven for about 10 min.
Turn off the oven and leave to dry in the heat until the oven has cooled (or overnight).