Saffron Biscuit Roses

Warm the Milk: Gently warm the milk without boiling it.

Infuse with Saffron: Add the saffron threads to the warm milk and set aside to infuse and cool down.

Dry Ingredients: Mix the flour, powdered jaggery or coconut sugar, baking powder, and salt in a bowl.

Cut in Ghee: Work the ghee into the dry ingredients until the mixture resembles coarse crumbs.

Wet Ingredients: Once the saffron milk has cooled, stir in the vanilla. Make a well in the dry ingredients and pour in the saffron milk.

Form the Dough: Mix until just combined, then knead gently on a floured surface until the dough comes together.

Roll the Dough: Divide the dough in half. Roll each portion into a rectangle about 1/8 inch thick.

Cut Strips: Cut the dough into 1-inch wide strips.

Shape the Roses: Roll each strip from one end to form a rose shape, pinching the bottom to seal.

Prepare for Baking: Place each rose in a greased muffin tin compartment or on a baking tray lined with parchment paper.

Preheat Oven: Preheat your oven to 375°F (190°C).

Bake: Bake for 15-20 minutes until lightly golden and firm to the touch.

Cool: Allow to cool slightly before removing from the tin or tray.

Mix the Glaze: Whisk together the powdered maple sugar, infused milk, and vanilla until smooth.

Glaze the Roses: Brush the warm biscuits with the saffron glaze. Allow to set.

Dough Consistency: The dough should be soft but not sticky. Adjust with a little more flour or milk if needed.

Infusion: For a stronger saffron color and flavor, allow the saffron to infuse for a longer period, even overnight.

Serving: These biscuits are best served fresh, but they can be reheated in a warm oven for a few minutes before serving if needed.