Method:

• Pre heat your oven to 160'C (fan) or 180'C (conventional)
• First toast the saffron on a low heat for 1-2 minutes. Move the saffron around to prevent burning
• Place the milk in the microwave and heat until steaming. This will only require 10-20s, keep an eye on it as it can splatter easily. Coarsely grind the saffron between your fingertips and infuse it within the milk for at least 30 minutes
• Next lightly cream the butter for 1 minute. Don't over do it as we don't want to incorporate too much air
• Then add the sugars and vanilla, and cream for another minute
• Add your dry ingredients, to the bowl. I.e. the plain flour, baking powder, salt and ground cardamom. Mix until everything is incorporated
• Then add the saffron milk and chopped pistachios. Continue to mix
• Take 30g portions of dough and roll into a ball. Then roll the cookie dough ball in the ground pistachios until evenly coated
• Place on an oven tray lined with baking paper. Allow for 2 inches of space between each cookie as they will spread out. Bake for 14 minutes for chewy cookies or 18 minutes for more crumbly cookies.
• Once cool enough to touch, transfer to a wire rack to cool completely. The cookies will continue to firm up.