Laasya Sudhakar is the owner and founder of a company specializing in the global distribution of premium saffron from Spain—selected saffron. She has worked as the Director of Sales Operations and Marketing at Knomo London. In her educational career, Laasya graduated with her MBA from Morris Graduate School of Management and BFA in Fashion Design from The Art Institute. She’s also a certified Health Coach and a yoga enthusiast.
Laasya Sudhakar’s work-life history
director of sales operations: she worked as a managing director where she performed entrepreneurship and sales operations.
Saffron Cookies
Saffron cookies are an unexpected morsel as they have an earthy, unique flavor that’s surrounded by a familiar butter cookie for a deliciously balanced recipe.
As much as you’d love cookies in your household, you’ll find yourself faithful to the classic saffron cookies. However, homemade versions are always the best, and you can now understand why you can revert to your favorite. From Laasya Sudhakar, there are quite the best and quick and easy 6 ingredient recipes that best fit a particular dinner party or your holiday.
Ingredients;
- 8-10 strands of Premium Saffron
- 1/8 spoon of cardamom seeds
- 1 ½ cups flour (substitute with coconut flour or gluten-free flour)
- ½ cup sugar (substitute with date palm sugar)
- ½ cup grass-fed ghee or clarified butter
- 20 pistachios, crushed or coarsely chopped
Saffron cookie preparation
- Start by Soaking saffron stands in 2 tablespoons of warm water to extract the color and flavor of the saffron. Stir and set aside.
- Mix the grass-fed ghee or clarified butter with the sugar in your large bowl.
- Add in the saffron mixture prepared earlier and cardamom and blend well.
- Add in the flour and mix to form a dough.
- Add a few drops of milk to get the dough to come together if needed
- when properly mixed, divide the dough and cut to the desired size using a cookie cutter to your preference
- if you love it , you can add the crushed pistachios on top of each cookie and press down gently to hold it in place
- Preheat oven to 350 F
- Place the cookies on a tray lined with parchment paper and bake for 15 minutes.
- Cool completely before serving and store in an air-tight container for 5 days.
Saffron cookies are ready to be served.
Conclusion
According to Laasya Sudhakar, one exciting thing about this saffron recipe is that, you know, they have a recipe that calls for saffron. You can consider going full force with paella, or alternatively, add some saffron, dried thyme, salt, and pepper into your rice dish one night for a fun twist on a household favorite. In addition, you can use more of the saffron in a tasty afternoon morsel or after-dinner treat.
