Saffron Cookies



  • 250g self-raising flour
  • 2 eggs
  • 100g Granulated sugar
  • 80g vegetable oil
  • 3 tbsps. milk
  • 1 tbsp. Brewed saffron
  • 1 tbsp. Rose water
  • Half of tbsp. Vanilla extract
  • 1 Egg yolk, 1 tsp brewed saffron and ground cinnamon



mix an egg yolk with 1 teaspoon brewed saffron and cinnamon and put them aside.


Pour sugar, eggs and vanilla in a bowl and mix well with an electric mixer for 5 minutes. Now, add saffron, rose water, milk and oil to the bowel and stir the ingredients completely well.


Add flour gradually to the ingredients until you have a soft and sticky dough. Now, Cover the bowl with cellophane and put it in fridge for 1 hour.


After 1 hour, take out the bowl from fridge. Grease your hands and take some dough and flatten it with your hands and put it in a baking paper. make a line on the dough with a fork.


Rub mix of yolk, saffron and cinnamon on the cookies (you prepared it in the first step) and put them in the preheated oven for 15 minutes at 180 degrees until they get baked.


P.S. - the size of the cookies depends on your taste.

       -  If the ingredients are too sticky, you can add a little bit flour to them.