Savoury Saffron Cookies

A bit of a frenetic start today (blame it on Monday), but fortunately things calmed down. Now there's only the rest of the week to survive. Waiting for the next weekend... which is going to be a little different from our usual weekends. Something to celebrate, and we'll celebrate with a trip. It should be fun, just hoping for good weather.
If we were to celebrate at home, these savoury cookies would be a great idea for an appetizer.
But they're also nice as a quick snack, something always appreciated in my home.
They may look a little bit like crackers, but the taste and consistency are different. They're rather soft, but just like crackers would go great with cheese and some vegetables, and a glass of chilled Prosecco.

Savoury Saffron Cookies

* 100 g AP flour
* 100 g cream cheese or ricotta (or a mix of the two, or even better if you can find Italian Robiola cheese)
* 40 g butter
* 2 TBspoons grated parmigiano cheese
* 1 egg yolk
* 1/2 sachet of powdered saffron (1 sachet = 0,125 g)
* salt and pepper to taste

Sift the flour into a bowl, add the fresh cheese, the grated parmigiano, the softened butter, the egg yolk, the saffron dissolved in a tablespoon of warm water, salt and pepper to your taste.
Mix everything quickly with your hands bringing it together to form a soft, smooth dough.
Wrap it with a piece of plastic wrap and chill in the fridge for at least 1/2 hour.
Turn your oven on to 180°C.
Roll the dough out to 5 mm thick on a lightly floured surface or between two sheets of baking paper.
Cut the shapes as you prefer - using a cookie cutter or a pastry cutter, like I did (I cut out small squares and triangles).

Place the cookies on a baking sheet lined with baking paper. Punch them with a fork.
Bake them 12-13 minutes or until golden.
Move them to a cooling rack.
Serve these as a snack, or an appetizer with fresh cheese and vegetables.

Un gustoso snack, antipasto, finger food ecc., da servire con dei formaggi freschi o con verdure fresche.


Biscotti salati al formaggio e zafferano


* 100 g di farina "00"
* 100 g di robiola
* 40 g burro
* 2 cucchiai di parmigiano grattugiato
* 1 tuorlo
* 1/2 bustina di zafferano (1 bustina = 0,125 g)
* sale e pepe q.b.


Setacciate la farina in una ciotola, unite al centro la robiola, il parmigiano, il burro ammorbidito, il tuorlo, lo zafferano sciolto in un cucchiaio d'acqua tiepida, sale e pepe.
Impastate rapidamente il composto, avvolgetelo in un foglio di pellicola e lasciate rassodare in frigorifero per almeno 1/2 ora.
Riscaldate il forno a 180°C.
Stendete la pasta a uno spessore di 5 mm. Tagliatela con una formina o la rotellina per la pasta e metteteli su una placca ricoperta con la carta da forno. Punzecchiateli con una forchetta.
Cuocete i biscotti per circa 12 minuti o finché saranno leggermente dorati.
Lasciateli raffreddare e servite.

Vratila sam se sa šafranom i igram se dalje.
Danas su na redu slani keksići, zlatno žute boje, mekani i posebno aromatični.
I ovaj recept šaljem Dilajli u okviru igrice Ajme koliko nas je.


Slani keksi sa šafranom


* 100 g brašna
* 100 g krem sira ili ricotte (ili pomiješano)*
* 40 g maslaca
* 2 žlice naribanog parmezana
* 1 žumanjak
* 1/2 vrećice šafrana (1 vrećica = 0,125 g)
* sol i papar po ukusu


Prosijte brašno u zdjelu, dodajte svježi sir, ribani parmezan, maslac sobne temperature, žumanjak, šafran otopljen u žlici mlake vode, sol i papar.
Izmiješajte sve brzo da dobijete glatko tijesto.
Omotajte ga prozirnom folijom i ostavite najmanje 1/2 sata u hladnjaku.
Zagrijte pećnicu na 180°C.
Razvaljajte tijesto na 5 mm debljine na pobrašnjenoj dasci ili između dva lista papira za pečenje.
Izrežite ga na oblike po želji (kalupima ili vijugavim kotačićem za rezanje tijesta) i malo ih nabockajte vilicom ili drvenim štapićem.
Složite kekse na pleh obložen papirom za pečenje i pecite ih oko 12-13 minuta dok ne poprime lagano zlatnu boju.
Ostavite ih da se ohlade prije posluživanja.


* za one koji žive u Italiji, savjetujem robiolu