SHORTBREAD COOKIES AND SAFFRON PASTRY CREAM

And finally, all that's left to do is eat them.

We put them in the oven at 180 degrees for 15-20 minutes.

Once ready, we let them cool.

And we take the biscuit, put the cream on it, close it with another biscuit, pressing them lightly and we pass the whole edge in the coconut.

In a bowl we put the eggs and the sugar.

And we mix, add the sunflower seed oil, half a sachet of baking powder.

And the saffron, then add the flour and gradually mix until it forms a ball.

Once our dough is ready, we put it in the fridge wrapped in cling film.

Meanwhile, prepare the cream and heat the milk in a saucepan until boiling.

In another pan, add the egg yolks and sugar, followed by the cornstarch.

Mix well until the mixture becomes creamy.

We take the hot milk and once removed from the heat we pour in the sachet of saffron and mix well.

Pour the saffron milk into the egg yolks.

Place the pan on the heat until the cream thickens.

Once the cream is ready, let it cool in a cold bowl and mix it vigorously until you obtain a glossy cream.

Now we take our dough, roll it out and form the same round biscuits.

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