Saffron almond cookies

Begin with the saffron reduction. In a pot, bring water, 50g of sugar and saffron to a boil. Let it simmer for about a minute so that the saffron flavour truly blooms. Allow the reduction to cool.

Start with room-temperature butter or cut the butter into small cubes. Whisk the butter and 150g of sugar with an electric hand mixer until into a fluffy texture. At the end, add the saffron reduction.

Fold the remaining ingredients and gently work the dough with your hands or a wooden spoon. All ingredients should be properly incorporated but without crushing the oat flakes.

Split the dough in four. Roll each part into 3cm rolls. Wrap them in baking paper and allow to cool in the fridge for about 4 hours or until they harden.

Preheat the oven to 180°C. Cut each roll into 16 medallions, about 1 cm thick. Arrange them on a paper-lined baking tray. Bake for 12–16 minutes and allow to cool.