15 saffron tread
50ml hot water
120g Soft Butter
2 Egg whites
30g Sugar
¼ Teaspoon Salt
120g Plain Flour
25g Grated Parmesan
1 Tablespoon Native pepper


  1. Put saffron in hot water for 2hours
  2. Beat butter, egg whites, sugar and salt until well combined.
  3. Fold Plain flour, Parmesan and pepper into egg and butter mix.
  4. Add some of the Saffron water to taste in the mix
  5. Spoon the mixture the size of a 50 cent coin
  6. On grease proof paper and bake for 6-8 minutes.


Pre-heat oven at 200 Celsius

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