Total Preparing Time: 35 mins, Serve: 4
Nutritional Info: Calories: 156, Fat: 8g, Protein: 1g, Carb: 20g
Cuisine: America
Ingredients:
- 1⅔ cups filtered powdered sugar
- ¾ cup + 2 tablespoons milk
- ¼ teaspoon squished saffron strings
- 6 tablespoons unsalted spread
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 1¼ teaspoon baking powder
- ¾ cup sugar
- 1 egg
- 1½ teaspoon vanilla
- ½ cup spread plus 3 tablespoons unsalted margarine
- ½ g saffron
- 1 2/3 cup filtered powdered sugar for the saffron icing
Method:
Step 1
Before it, heat the stove to 175°C and line a 24-cup biscuit tin with paper liners. Warm 2 tablespoons of milk with the saffron for a couple of minutes and allow it to cool.
Step 2
Add flour, baking powder, and salt into the large-size mixing bowl. An electric blender will beat the sugar ds until it becomes feathery or light.
Step 3
Add the egg vanilla and mix it. Add the cooled saffron milk to the rest of the milk. Keeping the blender low, add the milk with dry fixings into the spread combination in three options. Utilizing a little treat scoop (1 Tablespoon), fill the liners with one scope each. Heat for around 10 minutes.
Last Step
Cool before serving on the wire bench, serve and enjoy.