Parmesan Saffron Biscuits

They say I’m absent-minded, that I’ve always been.  I miss things, I lose things, I break things, I walk around in black and blue legs because I seem to not have any awareness of my own body and surroundings and thus constantly run into solid objects.  I hate it.  I hate being labeled as negligent, careless and distracted.  I broke a mug, a bowl and a new spice container yesterday.  I didn’t need to wait for a real scolding because whenever this happens my parents’ voices are loud and clear in my head, berating me for the mistakes I made and reinstating that’s why I am to  never touch anything, wait outside the glassware shop and never do anything remotely adventurous because they’re not meant for scatter-brained kids like me.  img_9902
Yes, I’ve misread questions in very important exams.  Yes, I’ve handed in essays with coffee stains on them. And yes, I’ve f*cked up a couple of cakes because I scanned through the recipes too quickly.

I broke those three things in the midst of cooking for a party where these biscuits featured. I try desperately to shake off this trait. I had started using iCal after I missed two appointments with the same person for instance, and I use reminders and post-its and I always try to read things over twice at least.  I force myself to be more presently aware at all times and as a result I have sleepless nights fueled by worries, worries about missing that flight, about losing my wallet or my phone or my keys or just that I’ll somehow make a careless mistake regarding absolutely anything at all.    I wish people would recognize how hard I try to be meticulous and careful and all the other synonyms of absent-mindedness.

So, I’m good at simple recipes like these mix, roll, chill, cut, bake biscuits.  You can make them when distracted too.  Do take a read over at Fine Cooking if you find rolling doughs into logs difficult.  It’s easier said than done, but when they’re all crumbly and stuff I personally find it quite cumbersome.  That’s why as you can see from the photos, some cookies have big cracks in the middle – they weren’t rolled tightly enough.  But very delicious, the original recipe called for manchego.  Play around with the ingredients and spices, they’re really rich and crumbly so make them small. They were a hit at the party.

Recipe adapted from Brindisa
Makes around 60 biscuits
125g Parmiggiano Reggiano, grated
175g strong flour
6 strands saffron
125g unsalted butter, softened
Black pepper

Mix the grated cheese with the flour and add some ground black pepper

Grind the saffron in a pestle and mortar and incorporate it into the butter.

Rub the butter into the flour mixture until it resembles bread crumbs.  Then form into 3 rolls of 2.5cm in diameter and wrap in cling film and chill in the fridge for at least an hour.

Preheat oven to 160C.

Cut the rolls into 1cm thick rounds and arrange onto a lined baking tray, about 2cm apart.  Bake in the oven for about 20 minutes or until they are golden brown.  Wait for them to cool before consuming.

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