1 saffron (pkt or 1 level tsp)
150 milliliters milk
225 grams white flour (selfraising)
1 baking powder (level tsp)
40 grams unsalted butter (firm, or margarine)
2 tablespoons caster sugar
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1In a saucepan with half of the milk. Bring lust to the boil then remove from the heat and leave to infuse for 20 minutes and cool.
2Sift the flour salt and baking powder into a bowl.
3Add the butter cut into small pieces and rub in using the fngertips until the mixture resembles fine breadcrumbs.
4Stir in the sugar.
5Using a roundbladed knife stir in the saffron milk and half of the remaining milk Mix to a soft dough adding the rest of the milk if the mixture is too dry: it should be soft and slightly sticky.
6Knead lightly and roll out to a 20mm thickness.
7Cut out rounds using a 50mm cutter. Place on the baking sheet and brush the tops with the beaten egg.
8Bake on the top runners of the roasting oven for 10 to 12 minutes until well risen and golden brown.
9Transfer to a wire rack to cool.
10Serve split with butter or clotted cream and fruits.