This almond cake with cardamom is moist, fragrant and simple enough for afternoon tea. The ground almonds give it a lovely texture, while cardamom adds the warm Persian flavour that makes the cake feel a little special.
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Saffron Butter Cookies
These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home Economics at High School, with the addition of powdered saffron and crushed pistachio nuts giving it a Persian twist.
The trick with this recipe is to make sure that the butter and sugar is well creamed and light an fluffy. An orbital mixer makes this easy to achieve.
The more crushed pistachio nuts on the top the better. These light Saffron Butter cookies are great with Persian Tea.
Saffron Butter Cookies
These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home economics at High School, with the addition of powdered saffron and crushed pistachio nuts. A delicious light butter cookie. Great to have with some Persian Tea.Ingredients
- 125 g butter
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 1 tsp saffron powder
- 1 egg
- 2 cups plain flour
- 1 tsp baking powder
- chopped raw pistachio nuts
Instructions
- Preheat oven to 160 deg (fan forced).
- Cream butter and sugar together.
- Add saffron powder, egg and vanilla and beat well.
- Sift the flour and baking powder together and stir into the mixture until well combined.
- Roll teaspoons of mixture into the a ball and place on a greased baking tray, leaving room to spread. Flatten with your fingers.
- Sprinkle each biscuit with chopped pistachio nuts.
- Bake for about 12 – 15 minutes in a moderate oven.
- leave to cook on the trays for about 5 minutes then carefully lift onto wire cooling racks to cool.
Nutrition
Calories: 77kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 26mgPotassium: 37mgFiber: 1gSugar: 7gVitamin A: 22IUVitamin C: 1mgCalcium: 20mgIron: 1mgTried this recipe?Let us know how it was! -
Chocolate Banana Ice Cream
I have been discovering different ways to use salep and creating various flavors of ice cream. Chocolate Banana Ice Cream is great way of including fruit in a yummy dessert.
Evaporated milk is a basic in many older recipes in Australia and combined with salap adds a different flavor and texture to the traditional ice cream. The salap adds that marshmallow effect that adds that Persian twist.
Chocolate Banana Ice Cream
An easy, delightful use of bananas. Chocolate Banana Ice cream is a firm favorite.Ingredients
- 2 bananas
- 1/3 cup hot chocolate powder
- 1 can evaporated milk
- 300 ml cream
- 1/3 cup sugar
- 1/2 tsp salap
Instructions
- Blend all ingredients in a blender till well combined
- Refrigerate for about 2 hours until very cold
- Churn in an ice-cream maker for about 20 minutes until the mixture resembles soft serve
- Freeze for about 2 hours to harden before use
Notes
Salap makes this ice cream marshmallow like in texture resembling true Persian Bastani ice-creamNutrition
Calories: 207kcalCarbohydrates: 20gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 53mgPotassium: 142mgFiber: 1gSugar: 16gVitamin A: 574IUVitamin C: 3mgCalcium: 32mgIron: 1mgTried this recipe?Let us know how it was!